1. Roast and peel the peppers. Seed and slice thin - set aside. 2. Heat the olive oil over medium heat in a 4 to 5 quart heavy pot or Dutch oven. Sprinkle the chicken pieces with salt and pepper; saute in the oil, turning as necessary, until golden brown on all sides and cooked through, about 15 minutes. Remove to a plate and allow to cool. When cool enough to handle, remove the meat, discarding skin and bones. Shred the meat - set aside. 3. Pour off fat from pan, reduce the heat to low and add the butter. When the butter is melted, stir in the peppers; cover and cook over low heat until the peppers are very tender, 15 to 20 minutes. 4. Add the broth, herbs and shredded chicken; bring to a simmer. Taste and adjust the seasoning. Simmer 5 minutes. Ladle into warmed soup bowls. Makes 6 servings
Per Serving: 294 Calories (50.9% from fat); 20g Fat 5g Sat, 8g Mono, 3g Poly); 25g Protein; 17g Carbohydrate; 4g Dietary Fiber; 58mg Cholesterol; 268mg Sodium. Food Exchanges: 3 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.