Chicken & Pepper Soup

4 Jan

This is a fantastic tasting yet simple soup. The flavours are complex enough to merit serving it as a starter for a formal meal you can also add a handful of rice to make a complete meal out of it.


Serves 4
* 4 chicken wings
* 1 onion, peeled and roughly chopped
* 2 bay leaves
* 1.5 litres water
* 4 large red peppers
* sea salt & cracked black pepper to taste
* handful fresh mint leaves chopped
* handful fresh basil leaves chopped
* handful of white rice, optional
Preheat oven to 250c. Slice the peppers in half lengthwise and lay cut side down on an oven tray. Bake for about 30 minutes or until they are soft and the pepper skins start to blister. Remove from the oven and place in plastic bag, leave to cool, remove the skins and slice into thin strips, set aside along with any remaining juice. Wash the chicken wings and place in a large pan with the water, 2 bay leaves and the onion. Boil for 1 hour to make the soup stock. Strain, reserve the chicken wings, and discard the onion and bay leaves. Put the strained stock back into a clean pan along with the peppers and their juice, if adding the rice add now and simmer for 20 minutes. Pick over the chicken wings and add the chicken meat and fresh herbs cook for a few more minutes then serve.

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