Another soup recipe so soon? Yes.
Forgive me, dear readers. You know I love you.
But you’ll really like this one. I promise.
Cross my heart.
So, for the story behind the food, here’s what happened. Over the weekend while I was still in Dallas, my 16 year old started feeling sick. He stuck it out for a day, but my husband ended up taking him to the doctor.
He has bronchitis.
This obviously indicates a need for everybody in the household to participate in a family hand washing class where we sing Old MacDonald Had a Farm and scrub until the song is over.
If you’re wondering if I do that, well of course I do!
I’m a nurse, people. I mean, come on.
Ok, fine….whatever, not every single time.
Today he stayed home from school with his 101° degree fever-havin’-self and I made him some homemade chicken noodle soup. It’s not typical, though – he doesn’t like carrots, onion or celery in his soup, so this was custom made just for him with chicken, spaghetti, plenty of salt and pepper and a couple of other things that are none of your business. (The non-customized chicken noodle soup will definitely have onions, carrots, etc. along with other things, by the way).
At least right now this second. They will become your business a little later on when I put the post up.
Anyway, after that was made, I had some extra chicken that needed a purpose. So what does a girl do with shredded chicken, lots of homemade chicken broth, a quiet house, and an appetite that is always begging for heat?
She makes Jalapeno Popper Chicken Soup, of course.
Jalapeno Popper Chicken Soup
5 fresh jalapeno peppers, washed, seeded and halved
3 cups chicken broth
1 can cream of chicken soup
1 block cream cheese
2 tbsp sea salt (more or less depending on your taste)
1 1/2 cups shredded chicken
3 cups all-purpose flour
1 tsp salt
1/3 cup olive oil
1 1/2 cup warm water
1 tsp very active yeast
Bacon, about 6-7 pieces
More olive oil…just keep it handy
Put the peppers in a food processor until finely diced – not pureed. Over medium-high heat in a large pan, add the jalapenos through cream cheese. Whisk every minute or two until thoroughly combined and cream cheese is melted. Add salt and chicken. Bring to a boil; cover and reduce heat to low. Simmer for about 30 minutes; stirring every now and then to make sure nothing sticks to the bottom.
For the crisps, preheat oven to 425°. Add your yeast to the warm water and let sit for 10 minutes.
Mix the flour and salt on low in a stand mixer. Add the water/yeast mixture, followed by the olive oil. Mix on low until a ball forms (doesn’t have to be perfect, but some form of a ball and it pulls away from the sides of the bowl). Drizzle a cookie sheet (or flat stone) with olive oil. Pull off a big handful of dough and spread it out really thin – think really thin crust pizza – and drizzle with more olive oil. Cover the dough with bacon and bake for about 10-15 minutes, until bacon is done and dough is starting to brown. Keep an eye on it, though, you may have to cover the edges with foil depending on how fast your bacon cooks.
Remove from oven and cut into small squares with a pizza cutter. I cut about 1″ x 1″ pieces. You cut them however big you want them – they will be taking a dive in the soup.
Serve soup topped with bacon crisps and more jalapenos.
The bacon crisps soak up all that jalapeno and cream cheese flavor that makes a popper party in your mouth. This is so creamy and delicious from the cream cheese, so tasty and with a slight bite of the jalapeno – but when you bite into the bacon crisps it’s just perfect.