Soups

Smoked chicken pea soup


Smoked Chicken Pea Soup Ingredients

  1. Water 2 liters (approx.)
  2. Smoked chicken 300-400 grams
  3. Split peas 1 cup
  4. Potatoes 4-6 pieces (depending on size)
  5. Onion 1 piece (large)
  6. Carrot 1 piece (large)
  7. Vegetable oil optional
  8. Salt to taste
  9. Ground black pepper to taste
  10. Greens (dried, frozen or fresh) to taste
  • Main Ingredients: Pea, Potato, Onion, Carrot, Chicken
  • Portion 5-6
  • World Cuisine

Inventory:

Saucepan, frying pan, deep plate, soup ladle, wooden spatula, kitchen knife, cutting board, tablespoon, vegetable peeling knife.

Making smoked chicken pea soup:

Step 1: prepare the chicken.


First prepare smoked chicken. Remove the skin, we don’t need it for cooking the soup. Separate the flesh from the bones, try to make this as thorough as possible, but if something remains, then it's okay. Cut the chicken meat into small cubes and tear into fibers.
To make the pea soup fragrant and rich, pour the chicken bones into boiling water, which must be set to warm up in advance. Let the broth boil 10-12 minutes, but make sure that it does not boil very much and does not splash over the edges of the pan.

Step 2: prepare the peas.


While the chicken stock is being cooked, prepare the peas. To do this, pour it into a deep bowl and rinse several times with cool water. Rinse until the liquid is completely clear. If you find any plant debris or dark peas, remove them.
Pour the washed chopped peas into the chicken bone broth and cook until it is softer, about 30-40 minutes.

Step 3: prepare the potatoes.


The potato should be thoroughly washed from any contaminants, after which, using a special knife, remove the skin from root crops and wash the vegetables again. Cut clean potatoes into small cubes. And so that the vegetables do not darken while you are busy with the rest of the ingredients, put them in a deep plate filled with cold water.

Step 4: prepare onions and carrots.


Peel the carrots and rinse thoroughly with running water, do not forget to also cut off the ends on both sides. Peel the onion and rinse. Cut the peeled vegetables into small cubes, but carrots can be chopped with a coarse grater if desired.

Heat a little vegetable oil in a pan and pour onion into it. Sauté the slices of the vegetable over medium or low heat until slightly transparent, then add the carrots, stir and continue to simmer 7-10 minutes. During this time, the vegetables will become softer and slightly change color, but be careful and careful, nothing should burn, too strong a golden crust is also not desirable.

Step 5: Cook the Rusty Soup with Smoked Chicken.


While we were preparing the rest of the ingredients, the peas became much softer, and the bones gave everything that they could to the broth, so take them out and remove them, we don’t need them anymore. Pour potatoes into the soup and continue cooking over medium heat for 15-20 minutesuntil it becomes a little softer, that is, it does not reach semi-readiness. The next in line for the soup is a frying of carrots and onions, it will immediately color the broth in a reddish color, especially if the carrots were juicy. 5-7 minutes later after adding vegetables, add chicken slices to the soup, as well as salt to taste and add black ground pepper. If you are going to use dried or frozen greens, then you need to add it along with other spices. When the potatoes and peas are completely boiled, the soup must be removed from the heat, cover and let stand for 10-15 minutes, and only after that serve the finished dish to the table.

Step 6: serve pea soup with smoked chicken.


Pour the smoked chicken pea soup into portions, add a little fresh herbs if you like, and also offer it crackers made from white bread or fragrant homemade buns. That's all, now quickly sit down at the table and enjoy a delicious and satisfying meal.
Enjoy your meal!

Recipe Tips:

- Chicken meat can be slightly fried along with potatoes and onions or separately to form a delicious golden crust on it.

- You can use whole peas, but it is better to pre-soak it for 6-8 hours or even at night.

- In fact, vegetables do not need to be fried at all, it just gives the soup a more saturated taste and aroma, but if you have any digestive problems, then it is better to skip this step.