My father-in-law made this recipe from Food & Wine magazine and passed it on to me. Both the hubby and I agreed it is absolutely delicious. And super easy and quick (about 7 minutes if you have all the pre-made ingredients).
Creamy Roasted Red Pepper and Chickpea Soup with Chicken
4 hearty servings
1 cup roasted red peppers (reserve 1/4 cup cut into thin strips for garnish)
1 cup hummus
3 cups chicken broth
2 tbs olive oil
1 small onion (diced)
4 cloves garlic (chopped)
1 cup precooked rice (I used instant brown rice)
1.5 cups shredded roasted chicken (any rotisserie chicken would work)
1/4 cup chopped fresh, flat-leafed parsley,
olive oil and balsamic vinegar for garnish
Sweat the onions and garlic in olive oil to soften.
Combine onions and garlic with first 3 ingredients in blender, Puree and transfer to small stock pot.
Add rice and chicken to puree in stock pot (check for desired consistency. add broth if too thick), bring to temperature…(don’t over ‘boil’).
To serve, ladle into bowls, garnish with strips of pepper, parsley, light drizzle of olive oil and several drops of balsamic vinegar.
Soup weather is here! Make this recipe and enjoy!