This recipe is another great use for the roasted red peppers I mentioned in my blog post on September 6, 2015. It’s also the perfect opportunity to use some of that leftover rotisserie chicken in your fridge and a quick, healthy, lunch on a cold day.
The primary ingredients are already prepared so all you have to do is incorporate them together into a soup pot, heat them up and it’s ready!
6 cups chicken stock
3 roasted red bell peppers, chopped
2 cups cooked chicken, diced
2 cups cooked brown rice
1 16-ounce container of hummus
1/4 cup chopped fresh parsley
2 tablespoons salt
2 tablespoons black pepper
1) Place the chicken stock, peppers and hummus into a soup pot and using an immersion blender, blend the ingredients until they are smooth.
2) Stir in the chicken, rice, parsley, salt and pepper and heat on medium heat until warmed through.
3) To serve, ladle the soup into bowls and drizzle the Siracha sauce on top.