Red and Green Jalapeno’s From This Past Summers Harvest

This week, our recipe comes from our stash of jalapeno peppers. The jalapeno is an easy grow in the garden, and a great producer.  Each of our plants yielded well over 150 peppers throughout the season last year -and this is a great way to use some up.

If you don’t have any fresh left from this past season – pick a few up at the store and try this quick and easy to make soup!  We make it whenever we feel a cold coming on, or just want to warm up from a winter’s chill.  It’s quick too – it can go from thought to table in about 20 minutes.  We usually serve with a grilled cheese sandwich on the side.   One thing is for sure – it will open up your sinuses!

OWG’s Jalapeno Chicken Soup

(Makes about 4 servings)

½ lb chicken tenders cut into small cubes

½ onion – diced

3 stalks of celery – diced

3 cloves of garlic – crushed

1 clove of garlic – minced

½ green pepper – diced

3 jalapeno – sliced

¾  cup rice or ditalini pasta

4 cups of chicken stock

1 Tbsp. finely chopped cilantro

1 tsp. garlic salt

½  tsp. crushed black pepper

Brown chicken in dutch oven or a stock pot with the olive oil.  Add the onion, celery, crushed garlic and green pepper to pan and sauté for 3 minutes.  Add chicken stock, minced garlic, jalapeno peppers, and garlic salt and bring to a slow simmering boil.  Add rice or pasta and crushed black pepper and let it simmer for 7 to 10 minutes for rice and 10 to 12 minutes if using the pasta….and enjoy!

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Chicken Jalapeno Soup
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Ingredients
  1. ½ lb chicken tenders cut into small cubes
  2. ½ onion – diced
  3. 3 stalks of celery – diced
  4. 3 cloves of garlic – crushed
  5. 1 clove of garlic – minced
  6. ½ green pepper – diced
  7. 3 jalapeno – sliced
  8. ¾ cup rice or ditalini pasta
  9. 4 cups of chicken stock
  10. 1 Tbsp. finely chopped cilantro
  11. 1 tsp. garlic salt
  12. ½ tsp. crushed black pepper
Instructions
  1. Brown chicken in dutch oven or a stock pot with the olive oil.
  2. Add the onion, celery, crushed garlic and green pepper to pan and sauté for 3 minutes.
  3. Add chicken stock, minced garlic, jalapeno peppers, and garlic salt and bring to a slow simmering boil.
  4. Add rice or pasta and crushed black pepper and let it simmer for 7 to 10 minutes for rice and 10 to 12 minutes if using the pasta....and enjoy!
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/
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4 thoughts on “Chicken-Jalapeno Soup “The cold buster”

  • October 26, 2013 at 6:20 pm
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    I am just now fighting my second cold in the past month! I’m definitely trying this soup. I do have a question, how do you get 150 peppers from one plant? Do they produce more if you pick them? I didn’t realize that and have been letting them turn red on the plant 🙁

  • November 4, 2012 at 6:06 am
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    I’m visiting today from the FFFFF blog. Happy to see the recipe with Jalepenos in it (my fave!).

  • November 2, 2012 at 8:40 am
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    Living in New Mexico we eat some kind of pepper or chile in everything but I have never thought about adding it to Chicken Soup. I am pinning this:)
    I would also love to invite you to share this or any of your other favorite posts at Freedom Fridays Blog Hop (no rules and live now) So hoping to see you there!

    PS Loving your Homemade Carmel Corn

    Following via Facebook, twitter and pinterst:)

  • March 7, 2012 at 1:33 am
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    Yum, this sounds so tasty! I can’t imagine a cold that could survive this soup! Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe.

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