Italian Chicken Bell Pepper Soup
What you need:
- 1 tbsp. olive oil
- 1 orange and red bell pepper, thinly sliced
- 1 small onion, chopped
- 3 large garlic cloves, chopped
- 1 tbsp. dried basil
- 1/2 tsp. crushed red pepper flakes
- 5 cups chicken broth
- 1 can Italian-style diced tomatoes
- 2 carrots, peeled and sliced
- 1 1/2 cups shredded, cooked chicken
- Grated Parmesan cheese
Directions:
- Heat oil in a large saucepan over medium heat. Add bell peppers, onion, garlic, basil, and crushed red pepper flakes. Saute for about 10 minutes.
- Add carrots, canned tomatoes, and broth. Simmer 10 to 15 minutes or until carrots are tender.
- Turn heat up to high and bring to a boil. Add chicken and cook until heated through - about 2 more minutes. Season with salt and pepper to taste and serve topped with cheese.
Recipe from On and Off My Plate