cream of roasted red pepper chicken soup

★★★★★ 9
a recipe by
Jan Mullikin
Union, KY

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.

Blue Ribbon Recipe

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 its 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.

— The Test Kitchen @kitchencrew
★★★★★ 9
serves 4
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For cream of roasted red pepper chicken soup

  • 1 jar
    roasted red peppers (7-8 ounce)
  • 1/2
    chopped onion
  • 1 tsp
    minced garlic
  • 1
    stalk celery, minced
  • 1/2 can
    evaporated milk
  • 1/2 can
    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

How To Make cream of roasted red pepper chicken soup

  • 1
    In large skillet, add olive oil, minced onion, garlic, celery, and red peppers. Saute until onions are clear and celery is soft.
  • 2
    Put pepper mixture in blender and blend until smoothe.
  • 3
    Put blended pepper mixture in pan, add broth, diced chicken and milk. Stir until creamy.
  • 4
    Serve with provolone cheese and croutons melted on top and broiled under broiler or use cheddar cheese and croutons on top.

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