Hot Roasted Red Pepper Chicken Soup

This is the basic recipe for the Hot Roasted Red Pepper Chicken Soup that was served at the October 22, 2008 OSFM Harvest Bowl Soup Supper. (recipe provided by Irwin & Susan Seidman of Susan’s Market Meat Pies & Loafology)

Now I don’t want anyone to think that I am intentionally leaving things out, but the truth is, this was one of those “off the top” recipes, and I didn’t keep notes.  The list of ingredients below should be very close … you may want to play around with salt and pepper to taste and might want to increase or decrease the chili peppers depending on the “heat” level you are looking for.

The batch made for the OSFM Harvest Bowl Soup Supper was a double … This is the recipe for a more manageable quantity.

Ingredients:

• 4 lbs of chicken backs, wings, and or legs
• 2 lbs of boneless, skinless chicken breasts
• 2 large onions
• 4 celery stalks
• 2-3 large carrots
• 4 large red peppers
• 2-4 red chili peppers
• 4 large cloves of garlic
• 1 tbsp coarse salt
• 1 tsp black pepper
• 2 bay leaves
• 1 tbsp dried basil (fresh would be even better)
• 2 tsp dried oregano (fresh would be even better)
• 1 cup fresh parsley
• 1 tbsp olive oil
• 4 quarts water

Instructions:

Part 1: The Broth

• Fill large stock pot with 4 quarts of water (you will need lots of extra room to add chicken and other ingredients).  Bring to a boil.
• Add 1 tbsp coarse salt, 2 bay leaves, 1 whole (or halved) carrot, 2 whole (or halved) celery stalks, 1 whole (or halved) onion.
• Add 4 lbs of chicken backs, wings, and or legs.
• Once pot has reached a rolling boil, cover pot and reduce heat to a simmer.  Simmer for 2 hours.
• Strain broth and set solids aside.  Refrigerate solids to cool … meat can then be easily separated from bones and returned to broth. Discard the balance of the solids).
• Broth can be covered and refrigerated to cool (this will help solidify fat which can then be easily skimmed).

Part 2: The Peppers

• Roast 4 red peppers and 4 cloves of garlic under broiler (brush with olive oil).
• When fully roasted, peel skins (and discard).
• Cut roasted peppers into small strips (approx 1/4″ x 1″).
• Mash roasted garlic.

Part 3:  The Chicken

• Dice and saute remaining onion, celery, carrots, and red chili peppers (you can remove and discard all or some of the seeds, depending on how much “heat” you want).
• Dice and add 2 lbs of chicken breasts.  Saute until no longer pink.

Part 4: Bringing it all together

• After skimming the excess fat off the broth, return the stock pot to the stove and bring the broth to a boil
• Add the pepper mix
• Add the chicken mix
• Add 1 tsp black pepper
• Add  1 tbsp dried basil  & 2 tsp dried oregano
• Add 1 cup parsley
• Bring soup to boil for 5-10 minutes and reduce to simmer
• Cover and simmer for 1 hour.
• Serve hot and enjoy !

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