Chicken Pepper Pot Soup

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  • 2 tablespoons vegetable oil
  • 2 large stalks celery, diced
  • 1 large green pepper, diced
  • 1 medium onion, diced
  • 3 medium all-purpose potatoes, peeled and diced
  • 3 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/2 pound boneless, skinless chicken breast halves, cut into bite-size pieces
  • 1/4 cup chopped fresh parsley


Heat oil in a 5-quart saucepan over medium heat; add celery, green pepper, and onion and cook 5 minutes. Add potatoes and cook 5 minutes longer, stirring occasionally.

Stir in flour and cook 1 minute. Add chicken broth, TABASCO® Sauce, thyme, allspice and salt and bring to a boil, stirring often. Reduce heat to low, cover, and simmer 10 minutes.

Add chicken; cover and simmer 5 minutes longer or until chicken and potatoes are tender. Stir in chopped parsley and serve.

Makes 6 servings.

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  • Name: f riemann
    Date: February 13th, 2013
    I have made soup from this recipe for several years. I couldn't find the actual recipe, so looked it up on the internet and was pleased to see it among the results! It is so very good. The recipe is adaptable to available vegetables on hand without affecting the overall experience of flavor. Kudos,!!!