Chicken-And-Roasted Vegetable Chowder

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Southern Living


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12 plum tomatoes

2 teaspoons freshly ground pepper, divided

4 medium-size red potatoes(1 1/2 pounds)

4 turnips, peeled (1 pound)

3 large carrots

1/2 medium rutabaga, peeled (1 pound)

3 tablespoons olive oil, divided

4 (4-ounce) skinned and boned chicken breast halves

2 celery stalks

1 medium onion

4 garlic cloves, minced

4 (16-ounce) cans fat-free chicken broth

1 (6-ounce) can tomato paste

1 teaspoon salt

1/4 cup chopped fresh parsley

2 teaspoons chopped fresh rosemary

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