Cream Of Roasted Red Pepper Chicken Soup Recipe @pinch

We loved the richness of this cream of roasted red pepper chicken soup. It's thick and creamy with fresh flavor. Roasted red peppers add a touch of smokiness to this homemade soup, but it's not overpowering. Shredded chicken makes the soup hearty and a great meal. I like convenience, so I used jarred peppers. If you have time to roast the peppers, it would be even better. I also use leftover rotisserie chicken. When we buy a rotisserie chicken from the deli, my family never wants the meat on the bottom so I shred it and use it in soup later.

cream of roasted red pepper chicken soup
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Soups Yield: 6 Servings
Ingredients :
  • 1 jar(s) roasted red peppers (12 oz)
  • 1/2 medium onion
  • finely chopped
  • 1 teaspoon(s) minced garlic
  • 1 stalk(s) celery
  • minced
  • 1/2 can(s) evaporated milk (12 oz can)
  • 1/2 can(s) chicken broth
  • any type (14 oz can)
  • 1 cup(s) diced or shredded chicken (optional)
  • 2 - shakes of olive oil in skillet
  • - croutons
  • - Provolone or cheddar cheese
  • to taste
Intructions :
  • In a large skillet
  • add olive oil
  • finelly chopped onion
  • garlic
  • celery
  • and red peppers. Saute until onions are clear and celery is soft.
  • Put the pepper mixture in a blender and blend until smooth.
  • Put the blended pepper mixture in a saucepan.
  • Add broth.
  • Add evaporated milk.
  • Add diced chicken. Stir until the soup is thoroughly heated.
  • Pour into serving bowls and top with your choice of cheese.
  • Place under the broiler until the cheese is melted. Serve with croutons.

Rated 5/5 based on 74 Reviews

Keyword : recipe-American-Chicken Soups-Stove Top

Most Popular Recipes