Description
This recipe recreates Carrabba’s Spicy Chicken Soup, offering a creamy, slightly spicy, and comforting experience. It features tender chicken, vibrant vegetables, and a signature roasted red pepper cream for a restaurant-quality meal at home.
Ingredients
Scale
- 500g (1 lb) Chicken Thighs: cut into bite-sized pieces
- 1 L (4 cups) Low-Sodium Chicken Broth
- 400g (14 oz) Diced Tomatoes: fire-roasted preferred
- 1 Medium Onion: finely diced
- 2 Cloves Garlic: minced
- 1 Carrot: diced
- 1 Celery Stalk: diced
- 1 Large Red Bell Pepper
- 2 tbsp (30 ml) Extra-Virgin Olive Oil
- 1 tsp (5 ml) Smoked Paprika
- ½ tsp (2.5 ml) Cayenne Pepper: adjust to taste
- 1 tsp (5 ml) Dried Oregano
- ½ tsp (2.5 ml) Salt
- ¼ tsp (1 ml) Black Pepper
- 60 ml (¼ cup) Heavy Cream
- 1 tsp (5 ml) Lemon Juice
- 1 tsp (5 ml) Chili-Infused Oil
- Fresh Cilantro Leaves: for garnish
Instructions
- Roast Red Pepper: Broil pepper until blackened, steam for 5 minutes, then peel and chop.
- Make Red Pepper Cream: Blend roasted pepper, cream, lemon juice, and salt until smooth.
- Sauté Aromatics: Sauté onion, carrot, and celery in olive oil until softened, then add garlic.
- Brown Chicken: Add chicken, season, and brown on all sides.
- Bloom Spices: Stir in paprika, cayenne, and oregano; cook for 1 minute.
- Simmer Soup: Add tomatoes and broth; simmer for 15-20 minutes until chicken is cooked.
- Season: Adjust seasoning to taste.
- Serve: Ladle into bowls, swirl in cream, drizzle with oil, and garnish with cilantro.
Notes
Roasting the red pepper is crucial for the signature smoky flavor. Adjust cayenne pepper to control spice level. Soup base can be made 2 days ahead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg