Description
This classic chicken vegetable soup gets a vibrant upgrade with a creamy smoky paprika and roasted red pepper swirl. It’s a comforting and hearty meal, easy enough for a weeknight and flavorful enough to impress guests.
Ingredients
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 medium Yukon Gold potatoes, diced
- 6 cups low-sodium chicken broth
- 5 sprigs fresh thyme, tied
- 1 bay leaf
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 cup frozen green peas
- 1 jar roasted red peppers (12 oz), drained and rinsed
- 1 clove garlic
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh flat-leaf parsley, chopped (for garnish)
Instructions
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned (about 5-7 minutes). Remove the chicken to a plate.
- Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the pot. Reduce heat to medium, add the onion, carrots, and celery, and cook until softened (about 8-10 minutes).
- Build the Soup Base: Stir in the minced garlic for 1 minute until fragrant. Add the diced potatoes, chicken broth, thyme sprigs, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Finish Simmering: Return the browned chicken to the pot. Continue to simmer, covered, for another 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.
- Prepare the Swirl: While the soup simmers, combine the drained roasted red peppers, 1 minced garlic clove, smoked paprika, lemon juice, and extra virgin olive oil in a food processor or blender. Process until completely smooth.
- Final Additions and Serving: Remove and discard the thyme sprigs and bay leaf from the soup. Stir in the frozen green peas and cook for 2-3 minutes until heated through. To serve, ladle the soup into bowls, drizzle a spoonful of the red pepper swirl over each serving, and garnish with chopped parsley.
Notes
To maintain the best flavor and texture, avoid overcooking the peas by adding them last. Ensure the potatoes are tender before returning the chicken to prevent overcooking the meat. For make-ahead purposes, store the smoky swirl separately and add just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg