Chicken and Red Pepper Soup

Chicken and red pepper soup

This is the second dish I made from a 4 lb package of chicken thighs I had gotten for 88¢ per pound, the first was grilled thighs with potatoes and broccoli. I was planning on making three but just before adding the portion of roasted chicken I had set aside for the soup, I said to heck with it and threw all of it in. I'm glad I did because it made the soup extra chunky with lots of chicken.

This soup makes 4 big servings, add that with the two servings from the grilled thighs and that's 6 meals, making the chicken expense for all roughly 65¢ per serving. That is a great price point to start with and a good way to save a little extra money. Soup freezes well so if eating the left overs the next day doesn't appeal it can be made into a tasty ice cube and thawed for later.

This soup features the chicken but I also added two red peppers to the mirpiox. They were on sale at the grocery and I love their sweetness — hands down they are one of my favorite items to add to soup. If I would have had time I would have roasted the peppers before tossing them in but I needed my time for this soup dedicated to a long cook. Chicken thighs provided a buttery-rich flavor to the broth when given at least 45 minutes to simmer over low heat. As far as I'm concerned that long simmer makes this soup — or any chicken soup featuring the dark meat.

East well, cook often ...

Chicken and Red Pepper Soup
Chicken and red pepper soup
1 hour and 15 minutes
Serves 4
3 C chicken, thighs, roasted and shredded
2 red peppers, diced, seeded
3 stalks celery, diced
1 medium sized red onion, diced
4 cloves garlic, minced
1 Tbs Italian seasoning
3/4 C white wine
1 Tbs rice vinegar
1 Tbs Worcestershire sauce
4 C chicken broth

In a little olive oil saute the onion, celery and red pepper over medium heat until soft, 4 to 6 minutes. Salt and pepper to taste. Add garlic and Italian seasonings cook until garlic becomes fragrant, 1 or 2 minutes. Add white wine, vinegar and Worcestershire sauce, increase heat, bring to a boil and let liquid reduce by 3/4ths, 5 to 7 minutes. Add broth and chicken, lower heat and simmer for 45 minutes to an hour. Adjust seasoning if necessary. Remove from heat and serve.

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