Welcome to another week of “Soup-er January”! Today’s soup is absolutely delicious and one of my newest FAVS! Please give it a try….
Chicken & Roasted Red Pepper Soup
Ingredients
- 8-10 boneless chicken thighs, trimmed & cut into bite-size pieces
- 2-3 T. olive oil
- salt & pepper
- 3 T. unsalted butter
- 2 T. minced garlic
- 5-6 Baby Bella mushrooms, cleaned & sliced
- 3 stalks of celery, trimmed and finely chopped
- 1 small sweet onion, diced
- 1/2 cup roasted red peppers, chopped
- 1/4 cup flour
- 32 oz chicken stock, good quality or homemade
- 2 bay leaves
- 1/2 cup 2% milk (do not use whole milk…it will curdle)
- 1/2 cup half-n-half
- 1 t. cornstarch
- 1 t. cold water
- fresh parsley, optional
Instructions
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Heat olive in a large saute pan and add in the chicken thighs.
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Season thighs with salt and pepper, as desired; cook thigh pieces 4-5 minutes, stirring to evenly cook.
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Melt butter in a large stockpot.
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To the stockpot add garlic, mushrooms, celery, onion and roasted red peppers; cook 4-5 minutes, stirring to combine.
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Stir in the flour and cook until just lightly browned (about 2 minutes or so), being careful not to burn or scorch the flour.
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Stir in the chicken stock and bay leaves; then add in the chicken; stirring well to combine all ingredients. Let soup simmer over medium-low heat for about 5 minutes.
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Stir in the 2% milk and half-n-half and continue to cook over medium-low heat; season with additional pepper, if desired.
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Make a slurry of the cornstarch and cold water, then gently stir into simmering soup; let soup continue to simmer 5-10 minutes, or until desired consistency. If soup becomes too thick, add more 2% milk over low heat.
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Serve immediately with a parsley garnish, if desired. Immediately store leftovers in refrigerator when soup broth has cooled.
Recipe Notes
This soup is even better served the next day…and freezes great!
