Roasted Pepper and Chicken Soup
I am officially done making my Christmas cookie boxes! I made very close to 2500 cookies in the month of December - probably more if you count all the ones I kept for myself! That being said, I am sick of baking cookies and I can't wait to share some other recipes that I have been working on; like this chicken soup! I spent a while thinking about what I could put in a chicken soup to make it a bit different than a classic chicken noodle, and I came up with this winning result! Pepper and spinach compliment the slightly creamy chicken broth perfectly for a delicious soup that pairs perfectly with a large slice of crusty bread.There's something so comforting about a nice big bowl of this soup when the weather turns nasty cold - like it has here the last few days. This soup is so easy, and is ready in a flash! I recommend making your own chicken stock for the tastiest results, but a carton or can of chicken broth will work just fine in a pinch! I normally roast a chicken, then use the bones to make a broth and save the leftover meat for soup! Leftover cooked chicken works best in this recipe, but if you need to make the soup and don't have any spare chicken, you can cook 1-2 chicken breasts or 4-6 thighs to get the right amount of meat. For the peppers, you can use freshly roasted peppers or ones from a jar; make sure they aren't pickled as that will change the flavor of this soup. Ready in less than 30 minutes, it seriously can't get much easier than this for a delicious homemade soup!
Roasted Pepper and Chicken Soup
Recipe details
- 4 Servings
- Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Comments
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This soup sounds delicious. I see some pieces of orange and red ingredients, yet the recipe does not call for carrots or sweet potato?? What are those colored ingredients?
Do u think one could use coconut milk in this recipe?