Sunday Soup: Could bell peppers be the key to unlocking a more flavorful soup?
Adding a vibrant bell pepper (or two!) might put you in the mood for a big bowl of soup
Trend or time-honored tradition? After recently discovering several outstanding soup recipes that call for bell peppers in their ingredient list, that’s what we’ve been been asking ourselves
In our fall soups episode, Sonya shared the recipe for the viral TikTok “Glow Soup” by Maddie Harrington. Kari made the recipe several times throughout the winter, often sharing it with friends to rave reviews! In the same episode, Sonya shared how she had just tried Olia Hercule's Tarragon Soup recipe from her cookbook Kaukasis: The culinary journey through Georgia, Azerbaijan & Beyond — the addition of both green and red bell peppers and heaps of tarragon in that soup was a surprisingly dynamic flavor combination. It also made each bowl stunningly beautiful.
Taking inspiration from these two home cooking wins, Kari developed a colorful soup recipe that combines the allure of peppers with the ease of rotisserie chicken. Packed with hearty greens, and the pizza-adjacent combination of tomato and dried oregano, this soup delivers healthy comfort in each spoonful. You could add a cooked starch like pasta, rice, barley, or farro to bulk this up, or add a can of your favorite beans (white, kidney or chickpeas) for additional protein.
This recipe comes together in about 35 minutes, making it a fast meal for a weeknight dinner… even if you had to stop at the grocery store on your way home for that chicken. Bonus points for adding your leftover chicken bones directly to your slow cooker or soup pot to get started on your next batch of homemade bone broth (we’ve even included a bonus recipe for that below).
What’s your favorite version of chicken & veggie soup?
RECIPE: CONFETTI CHICKEN SOUP
Serves: 4-6
Ingredients:
2 onions
1 green bell pepper
1 red, orange, or yellow bell pepper
2 Tbsps olive oil, plus more if needed
2 Tbsps butter (optional)
6 -8 cloves of garlic, minced
1 bunch of collard greens, rinsed well, tough center rib removed
1 (15 oz) can of tomato sauce
2 Tbsps dried oregano
6 - 8 cups water, veggie or chicken broth
1 rotisserie chicken
6 - 8 cups water, veggie or chicken broth
salt, to taste
red pepper flakes, to taste
fresh basil, optional
cooked grains or beans, optional
Directions:
Dice the onions. Dice both bell peppers, but keep separate from the onion.
In a large Dutch oven or pot, heat the butter and olive oil over medium, then add the onions. Season with a pinch of salt and a few red pepper flakes. Allow the onions to cook for 5-6 minutes until they become translucent and soften.
While the onions cook, chop the garlic and stack and then thinly slice the collards into long, thin ribbons. Then cut the ribbons crosswise into bite-sized pieces.
Once the onions are softened, add the peppers to the pot and sauté, about 5 minutes more until softened, stir occasionally to prevent sticking.
Add more olive oil or butter if the pan seems dry. Add the garlic and dried oregano and sauté for 1-2 minutes, or until fragrant.
Add the tomato sauce plus 6 cups of water or broth (if using). Add the collards to the pot and bring to a boil, then cook the collards for 10-12 minutes, to allow them to soften.
While your soup is simmering, shred the chicken by reomving the skin, and pulling the meat form the bones. Tear it into generous bite-sized pieces. Take good care to remove any cartilage or tiny bones, which are especially unpleasant in a soup. Save the bones, skin, and any unsavory bits for a future stock, either by adding it directly to a slow cooker and covering with water, or by placing in plastic bag in your freezer.
When the collards have softened, turn the heat down to a simmer and add the shredded chicken, allow it to warm up for a few minutes in the hot broth.
If using fresh herbs, grains, or beans, add them with the chicken. If you prefer a brothy soup, add more liquid (especially if you’ve added grains or beans).
When the soup is steaming hot, taste and adjust the seasoning if needed by adding more salt, red pepper flake, or a drizzle of balsamic or sherry vinegar.
Serve and enjoy!
Bonus Recipe: Slow Cooker Bone Broth
While preparing this soup, add the veggie scraps and leftover rotisserie chicken bones directly to your slow cooker, cover with water, and cook on low for 8-10 hours. Strain broth, refrigerate, and use within 5 days, or freeze for up to 6 months.
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