Jan Hendrik says to use skinned chicken thighs for this recipe for roasted red pepper and chicken soup. They are then drizzled with olive oil and cooked at 200° Celsius for 1 hour. All I can say is the result was not great as the chicken was so dry! And even adding it to the soup did not improve the texture. So, for the recipe I have left the skin on to keep the thighs moist.
Head straight on to the Recipe For ♥ Roasted Red Pepper And Chicken Soup ♥
Falling asleep
I have zero tolerance for any medication that makes you drowsy. As a chronic insomniac, I could have turned to a simple antihistamine to ensure I fell asleep. But, I never wanted to become reliant on drugs to do so. I do however take a sleeping tablet when we fly. The one I take, and can tolerate, has a six hour half life. That means I can get at least six hours of sleep on a flight, and if I am lucky, I can stretch that to eight hours. I wake up feeling a little bit fuzzy. But that soon wears off with a few cups of coffee. When I was put onto a long term anti-inflammatory, the challenge was to find something that would not have serious side effects. The one tablet I was given made me pass out.
Soup me up
That clearly was not good for me if I had to take it during the day. On Saturday evening I developed an itch and woke up several times during the night scratching. I decided to take an antihistamine in the morning and the itching stopped. But, I felt so tired, which was really strange as I have a day time tablet that does not make me drowsy. I chalked it up to the late night we had had. But, it turns out that I took the wrong antihistamine. And no wonder I felt so tired the entire day. Luckily, all I had to do was make this roasted red pepper and chicken soup for lunch. It was the perfect pick me up for a day when I really did not feel like doing much.
Take a look at this inspiring recipe for ♥ ♥ from Lavender and Lime #LavenderAndLime Share on X
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Roasted Red Pepper And Chicken Soup
Ingredients
- 5 red peppers
- 4 chicken thighs, skin on and bone in
- olive oil for drizzling
- 15 mls lemon juice
- salt and freshly ground black pepper to season
- 15 mls olive oil
- 1 shallot, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 600 mls chicken stock
Method
- Preheat the oven to 200° Celsius
- Place the peppers and chicken, skin side up, into an ovenproof casserole dish and drizzle with olive oil
- Pour the lemon juice over the chicken and peppers and season generously
- Place into the oven and and bake for 20 minutes
- Remove the dish from the oven, turn the peppers over and place back into the oven
- Bake for 40 minutes then remove the dish from the oven
- Pierce a hole into the peppers and place into a lidded bowl and leave for 15 minutes
- Remove the peppers from the bowl, reserving the liquid, remove the skin and seeds and roughly chop, and set aside
- Remove the skin from the chicken *, and tear the flesh off the bones into bite size chunks, and set aside
- Place the olive oil into a saucepan and heat over a medium temperature
- Add the shallots and cook until soft, then add the garlic and cook until fragrant
- Add the reserved liquid, the peppers and the stock and season
- Simmer for 10 minutes then blend until smooth using a stick blender
- Add the chicken and heat before adjusting the seasoning and serving
Notes
See the links below for blog posts I published on November 13:
- 2022: The Bullet That Missed
- 2020: Honey Salad Dressing
- 2019: Grille Shack
- 2017: White Wine Sangria
- 2016: Private 12: The Games
- 2015: In My Garden November 2015
- 2014: Cinnamon Ice Cream
- 2013: Ultimate Cookery Course
- 2011: Secret Santa 2011
- 2010: Cook Something Traditional
This looks delicious!
thanks John 🙂
You can’t go wrong with roasted red peppers. Sounds like an easy win!
Thanks!
I am glad that you can enjoy this beautiful and delicious soup without problem. There are plenty of food that I don’t eat because I feel much better without them. Chicken skin is the BEST part of the whole chicken.
I agree!
What a lovely soup Tandy, I love when it has both mixtures, it is so nice to enjoy! Sleep well, ~Nessa
Thank you!
The last time I got a traffic ticket was after taking an antihistamine. They just make my brain crazy and head itch. So no more. Love this soup, though!
That was not a good side effect of the antihistamine!
oh dear that’s no good about the pill – but this soup sounds good! Hubby is very fussy so he won’t have skin or bones on his meat so i use skinless and boneless in cooking…
sherry
I am a sucker for chicken skin!
Oh, what a lovely soup!
Thank you Balvinder 🙂
Such a warming and satisfying dish! The roasted red pepper and chicken soup looks absolutely perfect for a cozy dinner.
It really is!
Sorry that the chicken was dry, usually thighs are very forgiving. The soup does sound good.
I would make this again as it was so delicious 🙂
So sorry to hear about your mixed up antihistamine. That groggy feeling is not fun at all. But, this soup looks so delicious and sunshine in a bowl!
Thank you Shashi 🙂
I take an antihistamine every day. I change the brand every few months as my doctor says your body gets used to them. Even so I often have hay fever symptoms. This soup recipe sounds delicious. Roasting any chicken without skin dries it out.
I can totally understand why you need to take one every day. I have found FloNase to be amazing for hay fever 🙂