Cream of Roasted Red Pepper Chicken Soup

Jan Mullikin

By
@jmulliki

I like convenience, so I used jar 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.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
WINNER: SAVORY SOUP CONTEST!

The flavor of this creamy soup is delightfully strong... and delicious! There's no heat in this dish, so don't shy away from it just because of it's name. The flavor is rich and slightly smoky. I love chicken so I did opt to add the shredded chicken Jan listed as optional - I'd recommend you do the same.

[Read more about this recipe in Janet's Notebook!]

Ingredients

1 jar(s)
roasted red peppers (7-8 ounce)
1/2
chopped onion
1 tsp
minced garlic
1
stalk celery, minced
1/2 can(s)
evaporated milk
1/2 can(s)
chicken broth, any type
1 c
diced or shredded chicken (optional)
2
shakes of olive oil in skillet
croutons
Pravalone or Cheddar Cheese to taste

Directions Step-By-Step

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Collection: Soup's On!
Other Tag: Quick & Easy