Spicy Chicken and Red Pepper Soup

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.

Folks, if you’re feeling down this soup is going to perk you right back up again!

It’s not overly spicy, this spicy chicken and red pepper soup, no I think I’ve got it just right!

The Chinese five-spice powder gives it just enough heat to give it that warming feeling, as it slips down.

We’re still on soups here at the moment, as you can see but….

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 more than anything. I can deal with the cold.

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 that’s reminding me of the sunrise, hence me mentioning it?

So, here’s hoping you enjoy this first spicy chicken and red pepper soup recipe, as we move into year two, of neishealthymeals! 🙂

For This Spicy Chicken Red Pepper Soup You May Need….

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Equipment

• Saucepans
• Measuring spoons
• Kitchen scale
• Kitchen knives
• Measuring jug
• Chopping board
• Wooden spoon
• Blender
• Soup ladle

This is the set of pans I recommend for cooking with.

The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.

The pans are suitable for all hobs including induction.

They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.

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Other Popular Chicken Soup Recipes You Might Also Like

• Flu busting spicy chicken noodle soup is the ultimate soup recipe to make you feel better if you’re feeling under the weather. Ready in just over half an hour, this brilliant quick healthy meal is a great way to use up any chicken leftovers and will help keep those flu bugs away!
• This easy chicken soup recipe is a great quick healthy meal to put together if you don’t have the luxury of left over chicken lying about.
• Easy Moroccan chicken soup is a delicious hearty and full bodied soup made from the popular spices of Morocco. Thick and comforting this is an easy to make all in one quick healthy meal.

Spicy chicken and red pepper soup is all your recommended daily intake of vitamin A and vitamin C in just one bowl!Click to Tweet

Spicy Chicken and Red Pepper Soup Recipe

Make this soup your own by altering the amount of chinese 5 spice powder to suit your own taste.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

Print Recipe

5 from 1 vote

Spicy Chicken and Red Pepper Soup

Spicy chicken and red pepper soup is all your recommended daily intake of vitamin A and vitamin C in just one bowl.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Lunch

Servings: 4

Calories: 278kcal

Author: Neil

Equipment

• Saucepans
• Measuring spoons
• Kitchen scale
• Kitchen knives
• Measuring jug
• Chopping board
• Wooden spoon
• Blender
• Soup ladle

Ingredients

• 175 g 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

Metric - US Customary

Instructions

• 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.

Nutrition

Calories: 278kcal | Carbohydrates: 31.2g | Protein: 18.3g | Fat: 9.1g | Saturated Fat: 2.3g | Cholesterol: 35.6mg | Sodium: 423.1mg | Fiber: 5.1g | Sugar: 11g | Vitamin A: 8950IU | Vitamin C: 165mg | Calcium: 70mg | Iron: 3.1mg