Chicken and Roasted Red Pepper Soup...

Many months ago a reader emailed me and told me about the new beater/blade for my Kitchen Aid...I printed out her email and immediately forgot about it.  So I can't even tell you who told me about this GREAT INVENTION...so if it was YOU, let me know so I can thank you!  This new blade is amazing...it has a soft rubber edge that fits snugly up against the side of the bowl so it constantly scrapes down the sides - no more stopping and starting...it's the best thing since the electric mixer itself!

IF you live in a cave, like me, and didn't know about this blade, fear not, you can order one for yourself on line or pick one up at a nice kitchen store - I got mine at Sur La Table for $24.  Also, if you live by a Kohls, I noticed you can purchase an extra bowl for your Kitchen Aid for $35 - which is much less than ordering it from Kitchen Aid - just thought you'd like to know.  Now, on to the soup!

Even though the sun was shining today it was cold.  I pulled out my wool coat - that's how cold it was!  So when I walked in the door I wanted something warm and wonderful for dinner...and this fit the bill - plus it's super easy and fast! 

Oh, before I continue - thanks to everyone who emailed and commented about my Marine mister...he was very touched by all the attention...so I had to whip him back into place...somebody's got to! 

This soup will remind you of Minestrone Soup - and don't let the roasted red peppers scare you off - this is not a spicy soup - far from it - but it IS flavorful and hearty...and perfect for a cold November day.

Chicken and Roasted Red Pepper Soup

3 boneless, skinless chicken breasts

1 (32 oz.) carton/can chicken broth

1 can (14.5 oz.) diced tomatoes, undrained

1 teaspoon salt

1 teaspoon black pepper

1 jar (19 oz.) roasted red peppers, you will use 3 large roasted red peppers, chopped (about 1 cup) 

1/2 cup chopped red onion

2 stalks celery, chopped

2 cloves garlic, minced

1/2 cup (packed) chopped flat leaf parsley

1 can (15 oz.) white kidney beans or cannellini beans, rinsed and drained

1 cup fresh basil, chopped, loosely packed

juice from half a fresh lemon

shredded Parmesan for serving, optional

In a large Dutch oven or soup pot over high heat combine the following:  chicken, chicken broth, diced tomatoes, salt, pepper, roasted red peppers, red onion, celery, garlic and parsley.  Stir to combine and bring to a boil, reduce heat, cover and let cook for 25 minutes.  Remove chicken from pot, shred with a couple of forks and then return to pot.  Add beans, basil and lemon juice, stir to combine.  Cook until heated through, adjust seasonings if needed.  Serve with shredded Parmesan on top.  Serves 6.  Oh - those aren't chopsticks but Parmesan grissini...otherwise known as breadsticks. 

"To know what you prefer, instead of humbly saying 'Amen' to what this world tells you you ought to prefer, is to keep your soul alive."  ~ Henri Matisse

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One year ago today: Gingerbread-Man Apron

Two years ago today:  Pumpkin Butter

Comments

[Jane Stona]

Hi again. I'm the one who told you about the beater blade, and Italy, and the ebay cake plates and who has the USMC son! Just don't ask me about anything important cause I won't know it. I really enjoy your blog. Jane

[nanette]

My husband has been on my back about the beans in our food storage and has been wanting me to use them. This would be a great way to start.