Chicken Bell Pepper Soup.
Okay, honesty hour here: I had no intentions of making soup, but I have NO. REGRETS. That’s life right? Anyway, this the perfect summer dish, and unlike most soup, it’s actually incredibly filling. That’s probably because it’s like 90% solid food, 10% broth (tomato and bell pepper juice). Truthfully, I debated about whether to label it as soup or not! I ate it with some sourdough bread I had in my fridge and, just, wow folks. You have to try this out!
Now, I know that it’s been a whirlwind of a week since I posted my last recipe on here! On top of my work at Starbucks, Scott and I just started our second year as Theatre Directors at Oak Hill Day Camp up in Nashville–a massive day camp that has daily archery, theater, pool, horseback riding, arts n’ crafts, gym, and a whole litany of miscellaneous activities. On top of collaborating with Scott to develop the curriculum of the first session and our first show (it’s going to be a camp theme, complete with choreography!), I also ended up redesigning his website.
Today things finally slowed down enough to allow me to finally
fold the laundry that’s been sitting in my dryer ahem, cook something for myself instead of microwaving leftover lasagna.
I had the brilliant idea of raiding the nearby thrift store last weekend to buy some cookbooks, and was perusing thru them when I saw a recipe for bell peppers, chicken, and parsley. What a brilliant combination of ingredients! I thought I’d riff off that and ended up with what is perhaps my meal of the month:
- 2 Chicken breasts
- 1 Medium onion
- 3 Bell peppers
- 1 Can of Hunts Diced Tomatoes
- 2 Heaping tablespoons of chopped parsley
- 1 tbsp Olive oil
- Salt and pepper to taste
- Roughly dice the medium onion and bell peppers. Chop the parsley.
- Trim the fat off of the chicken breasts. Using a meat hammer, even out the breasts so that they are of a uniform thickness. Cut into bite-sized cubes.
- Heat up the tablespoon of olive oil in a large skillet. Place the onions and chicken in the skillet, and cook until the chicken is white.
- Stir in the bell peppers and cook for 2-3 minutes.
- Stir in the parsley, can of diced tomatoes and salt and pepper.
- Cover and let simmer for 15 minutes.
Poco a poco…
This maybe cost me $5 total. With the chicken, I ended up making this entire meal for under $10!
Roughly chop the vegetables and parsley.
This looks like a pain, but it’s really not. And it’s a great stress reliever. You can probably skip this step, but my chicken breasts were really uneven in size, so I decided to pound them out so they’d cook evenly. If you do this, do it in a ziploc or under saran wrap with the flat side of a meat tenderizer (or whatever you have on hand).
After the olive oil heats up, cook the onions and chicken together until the chicken is white.
Add the bell peppers and cook for 2-ish minutes. Add the diced tomato can and parsley, sprinkle with salt and pepper, and let it simmer, covered, for 15 minutes.
Serve hot, and with good bread! As you can see, it’s mostly solids–which I love, personally!