Featured Recipe
Spiced Red Pepper Chicken Soup
By Kate
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A quick to prepare soup blending roasted red peppers with a creamy hummus base to thicken and add richness. Uses chicken broth, tender cooked chicken, and quick-cooking rice for body. Fresh parsley and a bit of cayenne introduce brightness and gentle heat. Scallions and mozzarella on top add freshness and melty texture. Uses simple tools like a food processor or stick blender. Ready in under 15 minutes including prep. Offers substitutions such as quinoa for rice, plain yogurt replacing hummus, and turkey instead of chicken. Emphasizes watching bubbles and textures instead of rigid timing. Practical for weeknights and small portions.
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Prep:
7 min
Cook:
6 min
Total:
13 min
Serves:
2 servings
soup
chicken
quick meals
Mediterranean
comfort food
Introduction
Roasting peppers expands their flavor dramatically. Now, combining them with a creamy base like Greek yogurt instead of hummus lightens the texture but keeps richness. Attention to simmering stage matters here. You want the rice just tender, but not mushy, and the dairy component stable. Use heat cues over timers. That pop and sputter just before bubbling means pull the pan. Overdo it, and you’ll kill the texture and cause a grainy split. Shredded chicken—leftover or store-bought rotisserie—adds protein without fuss. Fresh parsley and cayenne give brightness and kick, balancing the mild richness from the yogurt and cheese topping. Mozzarella melts gently. Scallions add crunch and snap. Bread’s more than filler; it’s texture contrast and flavor mop. An easy, fast, practical soup that shows how to maximize a few ingredients when you know how to read your pot.
Ingredients
About the ingredients
Swapping hummus for Greek yogurt cuts fat slightly and gives cleaner tang, making the soup less dense but still creamy. If you have quinoa or bulgur on hand, they can replace rice to add nuttiness and higher protein content. Use rotisserie chicken for speed but good quality leftovers work too. Roasted red peppers jarred good enough, but fresh grilled peppers yield sweeter flavor. Cayenne levels adjust the warmth; keep it low if sensitive, but a pinch elevates the profile. Salt is your friend; taste twice before adding more because broth and cheese contribute saltiness. Scallions add freshness but if you don’t have them, a spritz of lemon juice will do in a pinch. Mozzarella melts melting not stringy mozzarella. Avoid shredded pre-packaged cheese with starch—it won’t melt cleanly.
Method
Technique Tips
The goal: blend peppers and yogurt until almost sauce-like, not watery. This prevents separation when heating. If you don’t have a food processor, don’t agonize—mince finely or use your stick blender directly in the pot once you add broth. Start heating gently, stir every minute to keep rice loose, and watch the sides of the pan carefully for the first bubbles. The moment you see simmer spots, pull off heat to keep rice tender rather than mushy and to prevent yogurt curdling or breaking. The soup thickens slightly as it stands. Add cheese and scallions last, hot soup will melt cheese gently without needing extra cooking. The bread is not optional. It provides tactile contrast and a vessel to capture all those thick red pepper streaks clinging to the bowl. Efficient, no nonsense. If soup sticks to bottom halfway through, add a splash of water or broth and scrape gently—burnt bits ruin everything. Save time using leftover chicken; if raw, cook before starting soup. No need to cook rice separately—the rice absorbs flavor directly but watch timing closely. Sloppy timing is biggest rookie mistake here.
Chef's Notes
- 💡 Pulse peppers and yogurt well. Avoid over-blending. Texture matters. Too smooth? Risks separation later. A few chunks remain? Good. You want creaminess without wateriness. Watch sides for heat. Start turning the heat down as bubbles show.
- 💡 Chicken stock absolutely affects flavor. Use low-sodium if possible. Broth has salt; monitor added seasonings closely. Use fresh herbs if you can. Parsley, cilantro? They brighten things up. Leftover chicken? Shred it finer for even heat distribution.
- 💡 Cayenne? Adjust according to taste. Sensitivity varies wildly. Want spice? A pinch packs a punch. Go easy if unsure. If you dislike it? Paprika instead. Just a hint lifts the profile nicely without overwhelming. Salt carefully. Broth can be salty. Test before you add.
- 💡 Rice cooks in soup, saving hassle. No pre-cooking. But monitor carefully. Usually, 12 minutes will do, yet factors vary. Heat, rice quality. Keep stirring every minute or so. If it sticks, just splash some broth or water. Scrape gently; avoid burnt bits.
- 💡 Don’t skip the bread. It’s a vessel. Helps scoop and contrasts textures. Crusty? Soft? Your call. Feel free to drizzle olive oil over the bread for richness. Lasts longer if served alongside or under warm soup base.
Kitchen Wisdom
Can I use different grains?
Absolutely, quinoa or bulgur instead of rice work. Each adds a unique texture. Cooking time may change, so pay attention to doneness. Don't overthink it. Too soft ruins the texture.
How long does soup keep?
Store in airtight containers, fridge up to 3 days. If freezing? Better in portions. Thaw slowly, on low. Fats can splatter when heated too fast. Stir while reheating to re-emulsify.
What if I don’t have chicken?
Turkey? Works well too! Rotisserie or leftovers speed things up. Swap meats without losing flavor. Not a meat eater? Chickpeas or lentils add protein. Adjust cook timing if needed.
Too thick, what now?
Add broth gradually until it loosens. If it’s too creamy? Increasing the stock balances. Stir in a splash, taste as you go. Staying flexible helps. Cooking’s an art, not a strict rule.
