Made this slightly tweeked up version of “Gentle Pepper Soup” yesterday. The youngling took one look, went “EWWWWWW” then proceeded to eat two bowls worth of the stuff. I’ll spare you a photo of the stuff…looks like any cheese soup with chunks of red peppers in it. But I liked it, and apparently it tastes a LOT better than it looks!
2 cooked boneless skinless chicken breasts, diced (also a good way to use about any leftover chicken)
1 cup brown rice
large carton (24-32 oz) vegetable broth
2 large red bell peppers
1/2 large sweet onion
2 tsp celery salt
1 clove garlic, minced
1/2 tsp liquid smoke (optional)
4 Tbs butter
2 Tbs flour
2 cups shredded sharp cheddar
aprox. 1 cup milk (I used unflavored, unsweetened almond milk)
pinch salt and black pepper.
Dice peppers and onion, place in slow cooker with 2 Tbs of the butter. Cook on low for about 3 hours. (This is the part that gives the peppers that great roasty flavor and sweetens, almost caramalizes the onion)
Add broth, chicken, rice, garlic, celery salt and simmer on high for another 3 hours.
To finish, make a very light roux in a medium skillet with the remaining butter and flour. Add about 1/2 to 3/4 cup milk, 1 cup of shredded cheese, stirring continuously. Add remaining milk and cheese, continuing to stir (ie make a cheese sauce) adding milk as necessary to make a smooth, gravy-like consistency. Season with a pinch of salt and pepper to taste.
Add liquid smoke and cheese sauce to slow cooker. Simmer another 10-15 minutes and serve.
makes a fantastic, thicker, bread-bowl kind of soup if you are in to that kind of thing.
We are SO having this for Halloween!