Great hot and not bad at room temperature, either.
1 boneless, skinless chicken breast
3 cups chicken or vegetable stock (do not use broth)*
1 1/2 roasted red pepper, pureed
salt and pepper to taste
chopped raw red pepper
sliced black or green olives
cream or half and half (fat-free is fine)
Cut the chicken into small pieces and sautee until almost cooked (don’t let it brown much)
Add the stock and pureed red peppers and stir until well mixed. Add the salt and pepper. Bring to a simmer then reduce heat and let cook for about 2 minutes.
Check for seasoning.
Pour into soup bowls and top with chopped raw red pepper and olives if desired. You can also drizzle a small amount of extra virgin olive oil if serving the soup hot.
To make a cream soup, reduce the amount of stock to 2 1/3 cups, replacing the 1/2 cup with cream.
More roasted red pepper can be added for a more intense red pepper taste.
*If using a highly flavored stock, such as Better than Bouillon, reduce the amount of stock to 2 1/2 cups and replace the remainder with water or cream for a less strong flavor. The idea is for the stock not to overpower the flavor of the red pepper.