Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/red-bell-pepper-soup-with-basil-chicken/

Red Bell Pepper Soup With Basil Chicken 

Diet Type Meal Type |

By Chef Anna Olson

Red Bell Pepper Soup With Basil Chicken 

This vibrantly coloured soup brightens up a chilly day and when topped with cooked chicken dressed with fresh basil, you have a soup that eats like a meal. This was a signature soup recipe on the menu at Inn on the Twenty, where I worked as pastry chef for years before starting my cookbook and television career. We used to buy cases of hothouse bell peppers from local greenhouses to use in various popular dishes. 

The use of fresh lemon juice and thyme to season the soup replaces the need for adding salt. And here’s a tip…do you know the difference between stock and broth? Typically, stock is unseasoned while broth is salted and seasoned, but do read your package labels if using prepared stock, just to make sure it contains no or minimal salt. (Dietitian Tip: Choose a “No Salt Added” broth. Some sodium reduced products use potassium as a substitute for sodium. Avoid products with potassium chloride.)

Ingredients

Soup:
2 tbsp
olive oil
2
cooking onions, peeled and diced
1
stalk celery, diced
3
red bell peppers, seeded and diced
1
garlic clove, sliced
2 tbsp
chopped fresh thyme
4 cups
unsalted chicken or vegetable stock
1/2 cup
basmati or other long grain white rice
1
Fresh lemon juice to taste
1
black pepper to taste
Chicken:
2 tsp
olive oil
1 lb
cooked chicken breast, diced
1
Pinch red pepper chili flakes
1/2 cup
fresh basil leaves, cut into thin strips
1
Black pepper to taste
1
Fresh lemon juice to taste

Directions

Makes about 8 cups (2 L) 

Prep time: 20 minutes 

Cook time: 40 minutes 

Food safety tips:

  • Wash hands with soap and warm water for at least 20 seconds.  
  • Clean all countertops and equipment used for food preparation.  
  • Gently rinse all produce under cool running water.
  • Use separate equipment for handling raw food and cooked food. 

Preparation:

1. Heat the oil in a large saucepot over medium heat. Add the onion and celery and sautée for about 5 minutes, until the onions turn translucent.  

2. Add the red bell peppers, garlic and thyme to the pot, stir for a minute to warm them up and then add the stock and rice. Increase the heat to medium-high and bring this up to a full boil. Reduce the heat to medium-low, cover the pot and gently simmer the soup for about 20 minutes, stirring occasionally, until the rice is well-cooked and the peppers are tender. 

3. Use a blender, immersion blender or food processor to purée the soup until it is smooth.  Season to taste with lemon juice and ground black pepper. Hold the soup warm while you prepare the chicken. 

4. Heat a sauté pan over medium heat and add the oil.  Add the cooked chicken and chili flakes (if using) and stir until it has warmed through.  Toss with the basil and season with lemon juice and pepper immediately before serving. 

To serve, ladle the hot soup into bowls and top with a spoonful of the chicken. 

Nutrient Analysis

  • Calories: 2200 KCal
  • Protein: 88 g
  • Carbohydrates: 200 g
  • Fibre: 8 g
  • Total Fat: 104 g
  • Sodium: 2792 mg
  • Phosphorus: 1512 mg
  • Potassium: 3080 mg