cream of roasted red pepper chicken soup
★★★★★
9
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
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Ingredients For cream of roasted red pepper chicken soup
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1 jarroasted red peppers (7-8 ounce)
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1/2chopped onion
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1 tspminced garlic
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1stalk celery, minced
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1/2 canevaporated milk
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1/2 canchicken broth, any type
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1 cdiced or shredded chicken (optional)
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2shakes of olive oil in skillet
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croutons
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Pravalone or Cheddar Cheese to taste
How To Make cream of roasted red pepper chicken soup
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1In large skillet, add olive oil, minced onion, garlic, celery, and red peppers. Saute until onions are clear and celery is soft. -
2Put pepper mixture in blender and blend until smoothe.
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3Put blended pepper mixture in pan, add broth, diced chicken and milk. Stir until creamy.
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4Serve with provolone cheese and croutons melted on top and broiled under broiler or use cheddar cheese and croutons on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Cream of Roasted Red Pepper Chicken Soup:
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