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Roasted Pepper and Chicken Soup

Roasted Pepper and Chicken Soup

Roasted Pepper and Chicken Soup

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A delicious twist on a classic chicken soup, this Roasted Pepper and Chicken Soup is packed full of flavour and pairs perfectly with a nice piece of crusty bread!

Tuesday December 29, 2020

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Cheese Chicken Peppers Spinach

Table of Contents

  1. Recipe

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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

42 SHARES

By: Natalie Kollee
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup roasted peppers, cut into strips (about 3 large peppers)
  • 1 1/2 cups cooked, cubed, chicken (white or dark meat - or a blend)
  • 4 cups chicken stock
  • salt and pepper to taste
  • 1 cup milk
  • 1/2 cup shredded cheddar
  • 3 cups baby spinach

Directions

1.

In a large pot, heat olive oil over medium heat and add garlic, stirring frequently until softened, about 2 minutes

2.

Add peppers, chicken, chicken stock, salt and pepper, then stir and bring to a boil

3.

Cover then turn heat down to low and allow to simmer 5 minutes

4.

Stir in the milk, followed by the cheese and mix well

5.

Add the spinach, then allow soup to simmer an additional 5 minutes


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Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.


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