Cream of Roasted Red Pepper Chicken Soup
Winner of the Savory Soup Spectacular Contest
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 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!] The Test Kitchen
1 jar(s)roasted red peppers (7-8 ounce)
1 tspminced garlic
1stalk celery, minced
1/2 can(s)evaporated milk
1/2 can(s)chicken broth, any type
1 cdiced or shredded chicken (optional)
2shakes of olive oil in skillet
·Pravalone or Cheddar Cheese to taste