Spicy chicken and red pepper soup is all your recommended daily intake of vitamin A and vitamin C in just one bowl! Warming, sweet and of a creamy texture this is a comforting recipe guaranteed to bring a smile to your face.
It’s not overly spicy, this spicy chicken and red pepper soup, no, it’s just right. 🙂
The Chinese five-spice powder gives it just enough heat to give it that warming feeling, as it slips down, so it’s perfect as a family recipe. However, you could always reduce the amount of spice if your kids aren’t keen and complain! 😉
Going off subject slightly, I actually made a new salad recipe last week and here in Scotland, whilst the temperature is still in single digits, it’s definitely got ever so slightly warmer (well above freezing anyway 😉 ), so fingers crossed we could be seeing ourselves heading into Spring soon – and some salads!
You know, it’s the dark mornings which I’m not a fan of. I like to get up really early to start getting things done for the day or to head off to the gym and I love to see the sunrise but sunrise generally doesn’t happen here until about 8am at the moment. So, if I’m in the gym, I miss it. Maybe it’s the colour of this soup thats reminding me of the sunrise!
- 175g chicken breast
- 1 tbsp. Chinese 5 spice powder
- 3 medium sized red peppers, cut in half with their seeds removed
- 1 medium red onion cut into quarter slices
- 1 tsp. olive oil
- A thumb sized piece of ginger (about 15g worth), grated
- 2 garlic cloves, peeled and finely chopped
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 large sweet potato peeled and chopped
- 1 litre chicken stock
- Salt and pepper
- 2 spring onions finely chopped for garnish
- Coat the chicken breast in the Chinese 5 spice powder
- Grill the chicken breast under a medium heat, being careful not to burn it. Once cooked allow it to cool before cutting the cooked chicken breasts into thin strips.
- Place the peppers skin side up with the quartered red onion slices in a grill pan and grill both close to the heat to chargrill them. Once the peppers are charred remove the grill pan from the heat, then once the peppers are cool enough to handle remove and discard their skins.
- In a large saucepan heat the oil, and over a low heat, gently sauté the ginger, garlic, ground cumin and ground coriander for 2 – 3 minutes.
- Add the chopped potato, peppers, onions and chicken stock. Bring to the boil and then turn down to simmer for 3 minutes.
- Blend the soup in a blender or food processor.
- Return the soup to the saucepan, stir in the chicken strips and season to taste.
- Serve in bowls garnished with the finely chopped spring onions.
BTW. I hope you all had a smashing weekend. I was up in Dundee seeing some of my old school pals. Two of them (Barry and Andy) have their birthday’s on exactly the same day so it’s always an excuse for a yearly re-union, and it’s always a bit messy (wine) hence me taking the train up and leaving the car behind!
So, here’s hoping you enjoy this first spicy chicken and red pepper soup recipe, as we move into year two, of neishealthymeals, which I wrote about in what’s not cooking #5. Oh and hope that you might find my new bloggers resources page of some use too. You might begin to notice some site changes over the next few months. Any feedback as to what you think or even don’t like is greatly appreciated. 🙂
Thanks for keeping up and I’ll see you all on Thursday!
Adding this soup to Jo’s Kitchen #SuperSoup challenge too 🙂
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