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Creamy Chicken Pepper Soup

chicken pepper broth
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Ingredients

Scale
  • 2 chicken breasts, diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream, room temperature
  • 1 large red bell pepper, chopped into ¼-inch pieces
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon sweet paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ¼ cup grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
  2. Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly.
  3. Add chopped red bell pepper and cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften.
  4. Add diced chicken breasts to the pot. Season with salt and black pepper. Cook for 4-5 minutes until lightly browned on most sides.
  5. Add dried oregano, thyme leaves, paprika, and cayenne pepper (if using). Stir to coat everything for about 30 seconds.
  6. Pour in the chicken broth and add the bay leaf. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
  7. Cover partially and simmer for 15 minutes, allowing the chicken to cook through completely.
  8. Reduce heat to low. Slowly pour in the heavy cream while stirring continuously. Simmer gently for an additional 5 minutes.
  9. For a velvety consistency, use an immersion blender to partially blend the soup, leaving plenty of chunks for texture (optional).
  10. Remove bay leaf. Taste and adjust seasonings with additional salt and pepper as needed.
  11. Serve hot, garnished with fresh chopped parsley and Parmesan cheese if desired.

Notes

  • For a lighter version, substitute half the heavy cream with evaporated milk.
  • This soup can be made ahead and refrigerated for up to 4 days. The flavors often intensify after a day.
  • To freeze, it’s best to do so before adding the cream, then add fresh cream when reheating.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: creamy chicken pepper soup, chicken pepper broth, spicy chicken soup, comfort soup recipe, easy chicken soup

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