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.
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