Pepper Chicken Soup
A tasty soup with lots of options.
- 1/2 cup unsalted butter
- 2 celery stocks, chopped
- 4 bell peppers, seeded and diced (I suggest a combination of yellow and red)
- 1 small red onion, diced
- 1 cup all-purpose, unbleached flour
- 6 cups chicken or vegetable stock
- 1 skinless, boneless chicken breast, cubed
- 1/3 cup half and half, room temperature
- 2 tablespoons parsley
- salt and pepper to taste
- In a large sauce pot, melt the butter over medium.
- Add the onions and celery, and cook for 5 minutes, or until they begin to soften. Do not let them brown.
- Add the peppers and cook until they soften (but do not take on color), about 4-5 minutes.
- Add the flour. Stir thoroughly to make sure all the vegetables are coated. Cook 2 minutes, stirring constantly.
- Add the stock a little at a time, stirring after each addition to make sure the flour is mixed with the stock, so lumps won't form.
- Add the chicken and salt and pepper to taste. Raise heat slightly, cover, and bring to a boil. Reduce heat to simmer and cook until vegetables are tender.
- Pour the half and half into a small bowl or measuring cup. Slowly add some of the soup, stirring constantly. Stir the soup/half and half mixture into the soup. Add parsley and heat through. Do not let it boil.
- Check seasonings, and serve.
More chicken can be added, or it can even be left out.
Feel free to add other vegetables, but keep in mind the bell peppers are the stars.
copyright Ida Walker