Creamy Chicken and Bell Pepper Soup

A hearty and very flavorful dish for lunch! A trendy, delicious soup with cream cheese and bell peppers that is very easy and quick to prepare!
cook time: 40 min
Freya Ashford
Creamy Chicken and Bell Pepper Soup

Nutrition Facts (per serving)

204
Calories
18g
Fat
5g
Carbs
10g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Potato 1 pc
Bay leaf to taste
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 70 g
Dry spices to taste
bell pepper 1 pc
Chicken 500 g
Cream cheese 3 tbsp

Recipe instructions

Step 1

Step 1
We put a three-liter pan on the stove to heat, pour 70 grams of vegetable oil into it and grate one medium carrot on a coarse grater.

Step 2

Step 2
Finely chop one onion.

Step 3

Step 3
Place the chicken cut into pieces into a pan with heated vegetable oil, distribute it evenly and begin to fry.

Step 4

Step 4
Cut the bell pepper into not too small cubes.

Step 5

Step 5
Fry the chicken pieces until golden, stirring and not letting them burn.

Step 6

Step 6
Add carrots and onions to the pan and mix well.

Step 7

Step 7
After a few minutes, add bell pepper to the pan and mix everything thoroughly.

Step 8

Step 8
We put water in a kettle to heat and chop one potato, not very finely.

Step 9

Step 9
Add potatoes to the pan, pour water from the kettle and stir well. Then reduce the temperature of the stove and, covering the pan with a lid, continue to cook the soup until the potatoes are ready.

Step 10

Step 10
As soon as the potatoes are cooked, add three tablespoons of cream cheese to the pan, salt, pepper to taste, dried herbs, bay leaf and stir, close with a lid. Turn off the stove and let the soup brew for a while, then pour it into bowls. I wish everyone successful cooking and good appetite!

Additional rubrics

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