Chicken, Edamame & Red Pepper Soup
February 19, 2008
I’m not a huge fan of cooking with jalapeño when I’m home alone with the boys. I know that sounds weird, but I always worry a tiny bit that they will need me the very second I am covered in capsaicin, and I won’t be able to wash it off thoroughly. Anyway, it is a very small worry but also a reminder to WASH YOUR HANDS WELL after chopping up jalapeño.
That said, I think the heat of the jalapeño is critical in taking this dish from just a broth with chunks to a more complex, flavorful soup you’d feed to company. It’s really not spicy, but the pepper lends a warmth and roundness that makes the soup special.
I made this in my crock pot (4 hours on high), as per the original recipe, and that was convenient because we were out of the house all afternoon. However, next time I will make it on the stove — I would prefer for the vegetables to stay more firm and there’s just no need for it to cook for longer than a half hour or so.
The boys are I ate our soup together, but I wimped out and just served them plain (but homemade!) chicken soup with noodles, and bowls of edamame on the side. I talked about all the nice vegetables in my soup, and offered them a taste, but instead of answering they started making up knock-knock jokes. At least they ate something. And MY soup was delicious.
Chicken, Edamame & Red Pepper Soup (AKA Grown-Up Chicken Soup)
Adapted from Chicken Edamame Chowder
1 Tbsp. olive oil
1 lb. skinless, boneless chicken breasts, cut into bite-sized chunks
2 c. frozen, shelled edamame (unsalted)
1 red pepper, diced
1 sweet onion, diced
2 young (thin) zucchini, halved and thinly sliced
2 fresh jalapeño peppers, seeded and minced
2 tsp. ground cumin
10 grinds black pepper
salt to taste
1 quart chicken stock (choose low-sodium if you’re not using homemade)
Heat oil in a frying pan and cook chicken until it is golden brown — we’re just going for color, it does not need to be cooked through.
In a large pot, combine chicken and remaining ingredients. Cover and simmer over a medium flame for 30 minutes. Serve.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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3 Comments
1.
sharon | February 20, 2008 at 6:09 am
I made Cuban Black Beans and Rice once (good recipe if you are ever interested) and had a HORRIBLE jalapeno incident (I must have touched my eyes without thinking of it — AAAAAARGH!). Needless to say, I haven’t made that yummy recipe since.
2.
Jodi | February 20, 2008 at 10:25 am
This has nothing to do with the soup, which looks very good to me (sans chicken), but I just wanted to say what a great person Dara is! I just received a really cool package that she mailed to me all the way up here in the cold north. It has lots of yummy goodies in it and has made me feel giddy happy!:O)
YAY! I’m so glad it finally arrived. I should have taken a photo before I sent it! — Dara
3. chickinthekitchen.com &ra&hellip | March 9, 2008 at 7:46 pm
[...] chicken soup with noodles for the boys; chicken, edamame & red pepper soup for my mom (both from the freezer — I’m out to dinner with [...]
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