Red Pepper Chicken Soup

By Irina H – Edmonton, AB
Red Pepper Chicken Soup
  • Prep Time: 20
  • Total Time: 120
  • Servings: 4

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About this Recipe

Warm up for the holidays!


2 Maple Leaf Prime Naturally® chicken legs
2 1/2 L water
1 tomato, diced
1 small red pepper, diced
1 tbsp paprika paste
2 tbsp tomato paste
3 medium potatoes, diced
1/2 cups rice
1/2 bunch parsley, finely chopped
1/2 bunch dill, finely chopped (optional)
few drops hot sauce (optional)
to taste salt and pepper, freshly ground


Boil chicken legs for 1 1/2 hours.
Take chicken out, keeping the broth in the pot simmering.
Add potatoes to broth.
Add rice, tomatoes an red pepper to broth, stir.
Bring the soup back to a simmer.
Add tomato paste, paprika, salt and pepper.
Discard the chicken skin and bones. Shred the meat into bite size pieces. Add to soup.
A few minutes before the soup is ready (20 min or just before the potatoes are cooked),
add parsley and dill, and adjust the spices.


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