Roasted Pepper and Chicken Soup

4 Servings
30 min

I am officially done making my Christmas cookie boxes! I made very close to 2500 cookies in the month of December - probably more if you count all the ones I kept for myself! That being said, I am sick of baking cookies and I can't wait to share some other recipes that I have been working on; like this chicken soup! I spent a while thinking about what I could put in a chicken soup to make it a bit different than a classic chicken noodle, and I came up with this winning result! Pepper and spinach compliment the slightly creamy chicken broth perfectly for a delicious soup that pairs perfectly with a large slice of crusty bread.There's something so comforting about a nice big bowl of this soup when the weather turns nasty cold - like it has here the last few days. This soup is so easy, and is ready in a flash! I recommend making your own chicken stock for the tastiest results, but a carton or can of chicken broth will work just fine in a pinch! I normally roast a chicken, then use the bones to make a broth and save the leftover meat for soup! Leftover cooked chicken works best in this recipe, but if you need to make the soup and don't have any spare chicken, you can cook 1-2 chicken breasts or 4-6 thighs to get the right amount of meat. For the peppers, you can use freshly roasted peppers or ones from a jar; make sure they aren't pickled as that will change the flavor of this soup. Ready in less than 30 minutes, it seriously can't get much easier than this for a delicious homemade soup!

Roasted Pepper and Chicken Soup
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup roasted peppers, cut into strips (about 3 large peppers)
  • 1 1/2 cups cooked, cubed, chicken (white or dark meat - or a blend)
  • 4 cups chicken stock
  • salt and pepper to taste
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 3 cups baby spinach
Instructions

In a large pot, heat olive oil over medium heat and add garlic, stirring frequently until softened, about 2 minutes
Add peppers, chicken, chicken stock, salt and pepper, then stir and bring to a boil
Cover then turn heat down to low and allow to simmer 5 minutes
Stir in the milk, followed by the cheese and mix well
Add the spinach, then allow soup to simmer an additional 5 minutes
Tips
  • For a richer soup, try using cream in place of the milk, and thickening with a bit of cornstarch
Natalie | The Kollee Kitchen
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Comments
  • Barbara Brennan Barbara Brennan on Jan 01, 2021

    This soup sounds delicious. I see some pieces of orange and red ingredients, yet the recipe does not call for carrots or sweet potato?? What are those colored ingredients?

    • See 3 previous
    • Eileen Eileen on Feb 22, 2022

      Looks like orange and red pepper to me.

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