2 to 3 Peppers (bell, or sweet your choice)
1 to 2 carrots
3 single stalks of celery
1 small shallots (or oinion of choice)
1 tsp Better than bouillon
6 cups water
1 (12.5 oz) can of chicken
1 tablespoon butter
Start water and bouillon heating up in a stock pot on medium low heat.
Roast your peppers.
Chop your carrots, onions and celery.
In a small frying pan melt butter and add your chopped vegetables cooking till slightly tender.
After peppers are roasted to your liking (I like mine blacken) let them cool so you can chop them as well.
Open your can of chicken and remove 1/2 the liquid, mash it all up then add it to your soup stock pot. *You can use leftover chicken, I just didn't have any and wanted this soup.
Let them cook down about 10 to 15 min.
Then at the last 3 to 5 minutes add your roasted peppers.
Ladle into your bowl, let cool slightly and enjoy.
