Cream of Chicken Pepperpot
Indulge in the comforting flavors of Cream of Chicken Pepperpot, a hearty and flavorful soup that combines tender shredded chicken thighs, vibrant bell peppers, and a rich, velvety broth. This dish is infused with aromatic thyme and paprika, while sautéed onions and garlic provide a flavorful base. A splash of heavy cream adds a luscious creaminess, balanced by the freshness of baby spinach. Perfect for a cozy dinner, this one-pot recipe is ready in just an hour, making it an ideal choice for busy weeknights or an impressive starter for gatherings. Garnished with fresh parsley, this creamy chicken soup is a satisfying, colorful, and nutrient-packed dish that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Onion (diced)
- 3 Garlic cloves (minced)
- 1 medium Red bell pepper (diced)
- 1 medium Green bell pepper (diced)
- 1 teaspoon Thyme (dried)
- 1 teaspoon Paprika
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 cups Baby spinach
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and cook until browned on both sides, about 5-6 minutes per side. Remove the chicken and set aside.
In the same pot, melt the butter and add the diced onion. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, thyme, and paprika. Sauté for another 3-4 minutes until the peppers begin to soften.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
Reduce the heat to low, add the browned chicken thighs back to the pot, cover, and let simmer for 20 minutes, allowing the flavors to meld and the chicken to cook through.
Remove the chicken thighs from the pot and shred them with two forks. Return the shredded chicken to the pot.
Stir in the heavy cream and baby spinach. Cook for 2-3 minutes until the spinach wilts and the soup is creamy.
Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5238 mg | 228% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 11.8 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2488 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
