Chicken and Pepper Soup
Nothing beats a steaming bowl of homemade chicken and pepper soup on a chilly evening. Follow this recipe for a delicious, hearty soup!
Ingredients
- 1 tablespoon 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 tablespoon sweet paprika
- 1 tablespoon dried cumin
- 1 8- oz can tomato paste
- About a cup of chopped kale 50g
- 6 or so baby carrots options - Evan's addition
Instructions
- 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.1 sweet onion, 2-3 pinches of kosher salt, 1 lb boneless, 1 tablespoon avocado oil
- When you no longer see any pink on the chicken, add the peppers. Cook until the peppers soften slightly.3 colorful bell peppers, 6 or so baby carrots, 1 dried hot pepper
- Add the broth, paprika, and cumin. Bring to a light boil and then stir in the tomato paste and kale.8 cups chicken broth, 1 tablespoon sweet paprika, 1 tablespoon dried cumin, 1 8- oz can tomato paste, About a cup of chopped kale
- Simmer for at least 20 minutes then serve when ready!
Nutrition
Calories: 319kcalCarbohydrates: 27gProtein: 24gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 61mgSodium: 2069mgPotassium: 1439mgFiber: 7gSugar: 17gVitamin A: 15761IUVitamin C: 153mgCalcium: 117mgIron: 6mg
Tried this recipe?Let us know how it was!