Chicken And Red Pepper Soup
Equipment
- Large pot
- Wooden spoon or ladle
- Chef's knife
- Cutting board
- Immersion blender or regular blender (optional)
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 red bell peppers, diced
2 medium carrots, diced
2 stalks celery, diced
1 pound boneless, skinless chicken breasts, diced
4 cups chicken broth
1 can (14 ounces) diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Step 2: Add diced red bell peppers, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until vegetables are slightly tender.
Step 3: Add diced chicken breasts to the pot and cook until they are no longer pink on the outside, about 5 minutes.
Step 4: Pour in chicken broth and diced tomatoes (with their juices) into the pot. Stir in dried thyme and oregano. Season with salt and pepper to taste.
Step 5: Bring the soup to a simmer and let it cook for 15-20 minutes, until chicken is cooked through and vegetables are tender.
Step 6: If desired, use an immersion blender or regular blender to blend the soup until smooth, or leave it chunky for a heartier texture.
Step 7: Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Notes
Feel free to adjust the seasoning and ingredients according to your personal preferences. Cooking should be a fun and creative experience, so don't be afraid to experiment!