Thursday, 13 April 2017

Bell Pepper Chicken Soup

As happy as I am that spring came around, I'm a little bit sad to be leaving behind heart-warming soups and stews like these; ones that truly serve their purpose in the cold weather. Spring and summer were meant for lighter meals. I'm talking tasty wraps, salads, maybe soups like squash soup and of course don't forget to always get those Carbohydrates by throwing in the staples. Then again, UK weather doesn't exactly get that much warmer in the Spring or Summer so there's a chance I'll still be sneaking one of these hearty soups every once in a while.

Prep time: 5 mins                                                                                Cooking time: 12 mins 
Serves: 3                                                              

What you need:

485g Chicken breast fillets, chopped into small pieces
1 tbsp olive oil
1 tspn black pepper powder
1 tspn ginger powder
1 green and 1 red bell peppers, thinly sliced
1 red onion, chopped
3 cups chicken stock
Salt to taste


  1. Heat oil in pan on high heat. When hot, add in chicken breast and fry until golden brown. No pink colour should be left on the chicken. 
  2. Add onions, peppers, salt, ginger and black pepper. Fry until fragrant. 
  3. Pour in chicken stock then bring to boil. Lower hear and let it simmer for 3- mins.
  4. Serve whilst hot.

Bon appetit!
Nokhuthula xo 
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