Adventures in Healthier Eating with 2 Kids and a Picky Husband

Chicken and Pepper Soup

6 WWPP Posted by 3 years ago 3 Comments

I devoted all day Saturday to doing things I love in honor of a challenge I was wrapping up on Roni’s Weigh. And of course one of my favorite things to do is cook — especially with kids!

Scenes like this just make me smile ear-to-ear!

Kids cooking

Evan hasn’t helped as much as his brother did by this age — second kid syndrome — BUT he’s showing more interest lately and I involve him as much as I can.

On Saturday he put all my pinches of salt in, stirred the pot and even helped me cut the peppers.

Kids cooking and cutting

The soup came out great! His addition was a few baby-cut carrots, which I let him put in even though they weren’t in my plan. He was just having so much fun adding them to the pot I didn’t want to discourage the enthusiasm.

Chicken and Pepper SoupHere’s what we did…

  • 1 tbsp avocado oil (any oil will work)
  • 1 sweet onion, chopped
  • 2-3 pinches of kosher salt (may not be needed if you use store-bought broth)
  • 1 lb boneless, skinless chicken thighs, cut into small pieces (this is easiest done when still slightly frozen)
  • 3 colorful bell peppers, chopped (We used an orange, red, and yellow)
  • 1 dried hot pepper, diced (or red pepper flakes to taste)
  • 8 cups chicken broth (I used homemade I had in the freezer)
  • 1 tbsp sweet paprika
  • 1 tbsp dried cumin
  • 1 8-oz can tomato paste
  • About a cup of chopped kale (50g)
  • 6 or so baby carrots (options – Evan’s addition)

Heat the oil in a soup pot. Add the onion and a pinch of salt and saute. Once onion is slightly transparent, add the chicken to brown.

When you no longer see any pink on the chicken, add the peppers. Cook until the peppers soften slightly.

Add the broth, paprika, and cumin. Bring to a light boil and then stir in the tomato paste and kale.

Simmer for at least 20 minutes then serve when ready!

Pepper and Chicken Soup

The first couple of bowls I ate straight up. Then I got the bright idea of adding in some leftover brown rice and it was a great addition!

Approx Nutritional Information per serving
Servings Amt per Serving
5 2 cups
Calories Fat Fiber WWPs
260 10g 5g old: 5 new: 6
Sugar Sat Fat Carbs Protein
10g 1g 19g 24g

See other recipes using: chicken, cumin, kale, onion, paprika, peppers, tomato paste


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Discussion

There are 3 comments so far. Join in on the conversation.

    Denise

    January 13, 2015

    I love the pictures. I'm looking forward to trying this soup, it sounds delicious. What kind of knives do you let your boys use for cutting? My grandsons are 4 and 3 and love to help in the kitchen.

    Rene

    January 13, 2015

    Looks great and easy too. Thanks