How was your Thanksgiving? Hope it was happy, and full of warm family memories, and just enough food. Chances are you’re still finishing off the left overs, but just in case you aren’t, or you’re just sick of cooking and need a break from turkey, I thought I’d share one of my newest favorite soup recipes. I pinned this from Food & Wine earlier in the fall, and it was an immediate hit with everyone in the family. It calls for hummus, which I think is weird in soup, and and initially that was scary to me. Not that I don’t like hummus, but in soup?? That’s weird right? I’m SO glad I tried it because it’s unbelievable tasty, very healthy, and best of all, super quick with minimal ingredients. Almost a no-cook soup recipe.
Feel free to use any leftover turkey instead of the chicken! Roasted Piquillo peppers come from Spain, and are available in the imported foods section of most grocery stores. If you can’t find them, substitute regular jarred roasted red peppers. Try a spicy hummus if you like more kick.
- 1-12 oz jar piquillo peppers (drained)
- 1-8 oz container classic hummus
- 3 cups low sodium chicken stock
- 1 cup cooked brown rice
- 1½ cups shredded rotisserie chicken
- Chopped flat-leaf parsley
- In a blender or food processor, combine the peppers with the chicken stock and hummus, and puree until smooth.
- Transfer the soup to a medium saucepan. Add the rice and chicken, and bring to a boil.
- Season with salt and pepper.
- Ladle the soup into bowls, and garnish with parsley.