Stuffed Pepper Soup (Print Version)
# Ingredients:
→ Base
01 -
1 yellow onion, chopped up
02 -
2 tablespoons unsalted butter
03 -
3 celery stalks, diced (about 1 cup)
04 -
2-3 medium carrots, chopped into small pieces (about 1 cup)
05 -
6 minced garlic cloves
06 -
2 tablespoons olive oil
07 -
1 pound chicken thighs, boneless and skinless
→ Seasonings
08 -
1 tablespoon lemon zest
09 -
2 teaspoons chicken bouillon powder
10 -
Half a teaspoon dried basil
11 -
A pinch to ¼ teaspoon red chili flakes (optional)
12 -
1 teaspoon oregano, dried
13 -
½ teaspoon of thyme, dried
14 -
Salt and black pepper, to taste
15 -
One bay leaf
16 -
½ teaspoon salt
→ Liquids
17 -
8 cups of chicken broth, low sodium
18 -
¼ cup fresh lemon juice
→ Add Later
19 -
Two eggs
20 -
2 yolks from eggs
21 -
1 cup jasmine rice, uncooked
22 -
2 tablespoons fresh parsley, chopped
23 -
2 tablespoons dill, fresh and chopped
# Instructions:
01 -
Warm up some olive oil in a Dutch oven. Sprinkle salt and pepper on the chicken and cook 2 minutes on each side. Set it aside.
02 -
In the same pot, melt the butter. Toss in onions, celery, and carrots; cook while stirring until soft. Add the garlic and a pinch of red chili for about 30 seconds.
03 -
Add the chicken back to the pot. Pour in the broth and mix in lemon zest, bouillon, and herbs.
04 -
Put the lid on and let it boil. Lower the heat and simmer about 12-15 minutes until the chicken softens.
05 -
In a separate bowl, whisk together the eggs, egg yolks, and lemon juice.
06 -
Take the chicken out of the pot and allow it to cool a bit. When it’s cool, shred it into pieces.
07 -
Pour in rice and cover. Leave it on a low simmer for 8-10 minutes until the rice is nearly tender.
08 -
Turn off the heat. Slowly mix 4 ladles of hot broth into the egg mixture, stirring constantly as you go.
09 -
Mix the egg mixture back into the pot. Add shredded chicken along with parsley and dill.
10 -
Adjust the salt and pepper to your liking before serving.
# Notes:
01 -
Rotisserie chicken works as a swap
02 -
You can use brown rice instead
03 -
Add more lemon juice if you prefer it tangier