Pea soup with chicken - 7 recipes, including smoked chicken

How to cook delicious pea soup with chicken and mushrooms in a slow cooker

In a slow cooker, in my opinion, any dish is easier and faster to prepare. Pea soup with chicken and mushrooms is no exception. This is a wonderful combination. It turns out incredibly tasty and satisfying!

Ingredients:

• 200 grams of dry peas
• 150 grams of onion
• 250 grams of fresh mushrooms
• 150 grams of carrots
• 200 grams chicken fillet
• 350 grams of potatoes
• Salt to taste
• Quarter teaspoon turmeric for color
• Vegetable oil
• Water

Preparation:

1. Clean and prepare vegetables. Cut the potatoes into cubes, not very finely so that they do not boil over. Finely chop the onion. Peeled carrots can be finely chopped into strips or simply grated.

2. We use either fresh, chilled or completely defrosted meat. Cut the fillet into small cubes. To make it convenient to eat it later. I usually take chicken breast, it is more meaty and nutritious.

3. You can take any mushrooms. Fresh ones need to be washed and cleaned. If you use dry ones, you need to soak them first so that they pour. And if you have frozen mushrooms, then you need to defrost them first. Cut them into medium pieces.

4.In the multicooker menu, set the “Frying” mode. If the product selection is set, then select vegetables. Pour vegetable oil here so that it covers the bottom. When it warms up, transfer the onions and carrots here. Stir and fry for 3 minutes, stirring with a special spatula. Then we transfer the meat and mushrooms here. Fry for another 5 minutes, stirring.

5.Cancel the frying mode, add turmeric. Add washed peas. I advise you to pre-soak it for at least a couple of hours in cold water. This way it will cook faster.

6.Also add potatoes, salt to taste (about one tablespoon) and add hot water. Adjust its level to suit yourself, depending on how thick or thin the soup you want. The main thing is not to overfill the maximum mark. Approximately 2 liters of water goes here. This soup will not be too thick and not too thin – just right! Mix well.

7.Select the “Soup” mode in the menu. Product type – “Poultry”. Cooking time – 50 minutes. Close the lid tightly and press the start button. After the signal notifies you that the soup is ready, leave it in the heating mode for another 10-20 minutes. The longer it stays under these conditions, the better!

Grandma's pea soup

For the soup “from childhood” you will need:

How to cook

Place the chicken in cold water and place the pan on the fire. When it boils, skim off the foam, add salt and turn the heat to low. After a third of an hour, you can add the washed peas and cook for another third of an hour.

pea soup with chicken

Cut the carrots into strips and chop the onion. Vegetables are fried in oil and added to the soup.

Peel the potatoes and cut into cubes. Add to the soup and simmer for ten minutes. This soup is prepared from simple ingredients and is not inferior in taste to other delicacies. And besides, it warms perfectly in cold weather.

However, to make the soup tasty, you need to add salt only at the end of cooking, so as not to harden the peas.

pea soup with chicken recipe

Before cooking, peas are soaked in water for several hours. Then the cooking time is reduced.

How to make pea soup with smoked sausage and chicken

I offer you a very simple recipe for a delicious soup with chicken and smoked sausages. The taste is simply incredible, words cannot describe it. Very satisfying, aromatic - you'll just lick your fingers!

Ingredients:

• Peas - about one and a half cups
• Water
• Smoked sausage to taste
• 1-2 chicken legs
• Peppercorns, bay leaves to taste
• Potatoes – 5 pieces

Preparation:

1. We start by washing and soaking the peas. I most often take the crushed one. There are fewer problems in cooking with it - it cooks faster. You need to soak it in boiling water for 2-8 hours if possible. Water should be poured a couple of centimeters above the cereal.

2. Some varieties of peas swell well after just a couple of hours.

3.In the meantime, cook a rich broth on chicken legs. When the meat is well cooked, it will be easy to separate from the bone, take it out and put it aside to cool a little.

4.After soaking, rinse the peas again and then drain all the liquid. Place in boiling chicken broth. Cook over medium heat, stirring frequently, for about 40 minutes. In this case, you do not need to cover it tightly with the lid.

5. Peel the potatoes, cut them into cubes or in another way, as usual for any other soup. As soon as the peas are almost ready, add the potatoes to the soup. At the same stage, add some salt, peppercorns and bay leaves. But you don’t have to add them, just add salt. Do it to your taste.

6.Now cut the sausage. Take it to taste, about 300 grams. You can cut into strips or cubes, as convenient. Add to the soup and simmer over medium heat, covering with a lid and stirring occasionally, until the potatoes are cooked.

The chicken meat has already cooled down. We separate it from the seeds, chop it and put it back into the soup.

7.While everything is cooking, sauté the vegetables for the soup. Grate the carrots and finely chop the onion. Heat a little vegetable oil in a frying pan. First, let's brown the onion here. Then add carrots. We will sauté until soft and appetizing in color.

8.When the soup boils until the potatoes are ready, add the frying too. Stir everything and taste it. If necessary, add salt or add some seasonings to taste.

Pea soup “Out of the oven” with bacon

This soup is prepared in pots and in the oven.

Ingredients:

• Two liters of chicken broth.
• 1.5 cups split peas.
• A glass of finely chopped potatoes.
• 200 g bacon.
• 100 g of onions and carrots.
• 40 g tomato paste.
• 50 ml vegetable oil.
• 5 g coriander.
• A bunch of dill.

Preparation:

We first prepare pots with a capacity of 250 ml.

Sauté onions and carrots in oil until softened. At the end of the stew, add tomato paste, coriander and cook for five minutes.

We wash the peas. We cut the bacon into slices.

In each pot we put a little potato, roast, peas, bacon, salt and fill it with hot chicken broth.

Place the pots in the oven, close the lids, turn on the heating temperature to 240 degrees and cook for an hour. Serve the finished soup directly in the pots hot and sprinkled with chopped dill.

Cook pea soup with chicken legs according to a simple recipe

I offer another recipe for a very tasty pea soup with chicken. It's easy and quick to prepare. It is still better to soak the peas for several hours or overnight. Therefore, I always plan to prepare such a dish a day in advance. Starting with soaking the peas.

Ingredients:

• A glass of dry peas
• A couple of legs or any other part of the chicken
• 5 medium, small potatoes
• Medium carrot
• small onion
• A couple of cloves of garlic
• Greens to taste
• Vegetable oil
• Water
• Salt, bay leaf, spices to taste

Preparation:

1. The first step, as I already noted, will be soaking the peas. If you have very little time, you can fill it with warm water for at least an hour. Then rinse it and drain the water.

2. Wash the meat, put it in a saucepan, fill it with water. Cook the broth without adding salt. The meat should be well cooked so that it can easily separate from the bones. This will take about 40 minutes from the moment of boiling. The foam that will build up at first must be removed. Then put the meat in a plate to cool.

3. Transfer the peas to the pan where you plan to cook the soup. Fill about a third of the pan with water and put it on the fire. After boiling, simmer for about half an hour, stirring and covering with a lid.

4.Remove the chicken broth from the stove, let it sit for 5-10 minutes so that all the excess settles down. Now pour it into a saucepan with peas without sediment. When the broth boils again, add the potatoes cut into cubes or cubes. Set the heat to medium. While it is cooking, prepare the frying.

5.Pour some oil into the frying pan. While it is heating up, finely chop the onion and grate the carrots. The onion will go here first, until lightly golden. Then we add carrots to it. Fry together until soft, stirring occasionally. Then immediately transfer the vegetables to the pan.

6.When the meat has cooled, remove all the bones and cut it into pieces convenient for eating from a spoon. We also send it to the boil.

7.Finely chop the greens and garlic. Add to the total mass. By this time the potatoes should already be cooked. Salt, season, add bay leaf, taste everything. If everything is satisfactory, turn off the heat and let it stand under the lid for at least a quarter of an hour.

Recipe for pea soup with garlic croutons in a slow cooker

We'll make pea soup, but this time in a slow cooker. In addition to it, we will make garlic croutons in the oven. Begin:

1. Chicken leg – 1 piece;
2. Some smoked sausages (if any) - 100 grams;
3. Potatoes – 3 tubers;
4. Water – 2.5 liters;
5. Onion – 1 piece;
6. Carrot – 1 piece;
7. Salt, spices;
8. Split peas – 1 cup.

Time - 1 hour 20 minutes. Calorie content - 220 kcal per 100 grams.

You can make this soup with or without frying. Onions and carrots can be fried in a frying pan separately and then added to the soup. We will prepare a quick version where the vegetables will not be fried.

Grate the carrots or cut them into strips. Cut the onion into half rings. Wash and peel the potatoes. Peas need to be soaked in advance. Place the leg into the multicooker bowl and fill it with water. Turn on the “Soup” mode for 50 minutes. 10 minutes after the start of boiling, add onions, carrots, potatoes and peas, as well as smoked meats (if any), to the water. Salt and close the lid. The soup will be especially tasty if you leave it to warm for another half hour. The taste will be like from a Russian stove.

Let's make some croutons. Rub slices of white or rye bread with garlic and add a little salt. Place them in the oven and dry at 200 degrees for about 10 minutes. You can fry them in a frying pan in a small amount of oil. To prevent the bread from absorbing too much oil, you must first dry it in a dry frying pan and then add the oil.

Another option for more refined croutons is cheese croutons with garlic. Rub the pieces of bread with garlic. Lubricate with mayonnaise, then sprinkle with grated cheese on top. Bake in the oven until the cheese is completely melted.

Serve the finished soup in portions, accompanied by a small bowl of crackers. If you made croutons, serve them on a beautiful platter.

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Classic recipe for delicious pea soup with chicken

Perhaps the simplest soup recipe available and simple products. I invite you to cook it with us.

Ingredients:

• 400 grams of chicken meat on the bone (legs, backs, wings or other parts)
• 3-5 potatoes, depending on size
• small carrot
• Medium bulb
• Half a cup of shelled peas
• 2 liters of water
• Salt to taste
• 3-4 basil leaves
• A quarter teaspoon of ground turmeric for appetizing color
• Bunch of fresh parsley

Preparation:

1. Soak the peas for several hours until they swell. Then rinse it thoroughly and add water.
2. Make a strong broth from the chicken. It is better to use poultry to prepare high-quality, healthy broth. But a store-bought broiler will do. You need to cook until the meat comes off the bone freely.
3. Then we take out the meat to cool, and transfer the peas to the broth. Boil it until almost done, over medium heat, stirring frequently. Be sure to cover with a lid, but not tightly.
4. When the peas are almost ready, prepare the vegetables. Peel the potatoes, cut them into cubes, not very finely. We also peel the carrots and onions. Grate the carrots and finely chop the onion. Add potatoes to pea soup.
5. And fry the carrots and onions until soft and pleasant in color in vegetable oil, in a separate frying pan. Transfer to the boil. Now you can add salt, add turmeric, herbs and stir everything well. Cook until the potatoes are ready.
6. The meat has already cooled down by this time. Remove all the seeds and chop it finely. Add to soup. If it cools down before the potatoes are cooked, you can immediately transfer it. In a word, you can add it at any stage.
7. The soup is ready. But for a richer taste, you need to let it rise under the lid, without heating. To keep it warm, you can cover it with something warm on top. Just do it away from the burners that are on.

With fried chicken breast

To prepare 3.5 liters of soup we will need:

• crushed dry peas – 450 g;
• chicken breast fillet or any part of a chicken carcass – 270–300 g;
• semi-sweet onion – 1 pc.;
• medium carrot – 1 pc.;
• potatoes – 5–6 pcs.;
• ground black pepper or a pot;
• bay seasoning – 2 leaves;
• greens (preferably celery) – 25 g;
• salt (to taste) - a small pinch.

Cooking steps:

1. Rinse the crushed peas and leave in cool water for 10–12 hours.
2. Boil it until semi-soft.
3. Cook the chicken breast in the required amount of purified water, remove from the pan, divide into longitudinal fibers.
4. Chop the onion into half rings or slices, grate the carrots, and cut the potatoes into small squares.
5. Return chicken portions to broth. Add soaked peas and cook until completely soft.
6. After half an hour, add seasonings and herbs to the soup, reduce the heat and simmer the food for about 5 more minutes.

It is recommended to serve the soup hot with sour cream and homemade croutons.

Video recipe for delicious pea soup with chicken

The author of the video offers you his proven recipe. Looks very tasty! Surely it’s also very tasty! In this video you will get acquainted with a step-by-step, accessible description.

Enjoy watching!

Pea soups are not only healthy, but also very tasty. Many have loved them since childhood. After all, in kindergarten and school we were also given pea dishes, which remain in our memory to this day.

If you don’t know how to properly cook pea soup so that it turns out delicious, or you just want to replenish your piggy bank with new recipes, then take the article to your social networks so as not to lose it. Let your friends know about such delicious and simple recipes.

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Cream of mint soup with frozen peas

There are practically no calories in the soup, but it will bring immeasurable benefits to the body.

Ingredients:

• A liter of chicken broth.
• 500 g frozen green peas.
• 6 stalks fresh mint.
• Sugar, salt.
• 120 ml cream.

Preparation:

Bring the chicken broth to a boil and put half a kilogram of frozen peas into the pan. Boil for 20 minutes and add mint stems.

Season the soup with salt and sugar to taste.

When the peas are cooked, remove the mint.

Using a blender, puree the contents of the pan.

Serve the finished dish with cream or sour cream.

Cook's tip: you can dilute the entire soup with cream. To do this, preheat them and pour them in a thin stream into the already pureed dish. Bring to a boil and turn off the stove.

Chickpea soup with chicken broth

Chickpeas are the Turkish brother of our peas. It is just as tasty and healthy.

Ingredients:

• A kilo of chicken pieces.
• 300 g chickpeas.
• 280 g onions.
• 150 g carrots.
• A pinch of saffron, basil and cumin.
• Salt, oil for frying.

Preparation:

Place the chicken pieces in a thick-walled pan and fry in vegetable oil until crisp.

Chop the onion and carrots and add to the meat. Cook everything for another five minutes. At the end, add the swollen chickpeas and add water to cover all the ingredients by 2 cm.

Bring the contents of the pan to a boil and simmer for fifty minutes. A few minutes before the soup is ready, add salt and spices.

Cook's tip: chickpeas, like peas, require preliminary preparation. To do this, soak it overnight, and in the morning you can start preparing a delicious dish.

Pea and broccoli soup

A healthy dish cleanses the body and promotes weight loss.

Ingredients:

• 250 g frozen peas.
• 200 g broccoli florets.
• 150 g potatoes.
• A liter of chicken broth or water.
• Salt, olive oil.

Preparation:

The soup can be cooked either in a saucepan or in any kitchen appliance such as a multicooker.

Pour frozen peas, broccoli florets, chopped potatoes with broth and set to cook for 20 minutes.

When all the ingredients have softened, add salt to the soup and grind in a blender.

Serve the dish with crackers and a few drops of olive oil.

Pea soup with chicken stew

The soup is easy to prepare. Instead of chicken stew, you can use any other one.

Ingredients:

• 120 g split peas.
• 200 g potatoes.
• 1.5 liters of chicken broth.
• 400 g chicken stew.
• Onions, carrots, bay leaves.
• Salt, pepper, vegetable oil.

Preparation:

Boil the broth, add salt and add washed peas. Boil for 20 minutes.

Chop the potatoes and add to the peas. Cook for another 15 minutes.

Chop the onion and carrots, fry in oil, add to the soup and simmer over low heat for 20 minutes.

Pepper the dish, add bay leaf and add stew. Bring the soup to a boil and turn off the stove.

What spices will make pea soup tastier and more aromatic?

What spices will make pea soup tastier and more aromatic?

An interesting article about spices for pea soup, a selection of spices, cooking recipes, descriptions, videos, methods of use and secrets from the chef.

Who doesn't like pea soup, raise your hands!

You picked it up. It means you just don’t know HOW to cook it TASTY! We assure you that after you prepare it according to our tips, you will adore it!

There are many cooking secrets, but the most IMPORTANT secret of delicious pea soup is CORRECTLY selected and added spices according to the rules!

From this article you will learn:

The optimal list of spices suitable for pea soup consists of:

The taste and smell of garlic are hot and pungent. Add to the plate in crushed form before eating to taste.

• Good for the heart and blood vessels, a strong bactericidal agent, stimulates the immune system.
• Treats all colds, improves the functioning of the gastrointestinal tract as a whole.
• Fights parasites and cleanses the liver.

Ginger is added to the soup a couple of minutes before readiness in the amount of 0.5 tsp of dry powder per 2 liters of soup

• Contains almost all the essential amino acids the body needs.
• Increases internal heat, significantly improves digestion and appetite, stimulates overall metabolism, removes toxins and waste from the body.
• Treats colds, thins the blood and supplies the brain with oxygen.
• Apathy, lethargy and drowsiness disappear.

The taste of red pepper is very hot; it is added in small quantities to the plate.

• Tones the intellect, stimulates blood circulation.
• Contains a huge amount of vitamin C.
• Strengthens and cleanses blood vessels from cholesterol.

It has a sweetish-sharp taste and a strong odor. Add to soup when cooking broth or in the form of frying.

• Strengthens the immune system, treats any cold and viral infections.
• Relieves problems in the stomach and intestines, fights cancer.
• Improves sleep, good for blood and blood vessels.

The taste of turmeric is slightly pungent, but it perfectly complements the taste of pea soup. To do this, just take 0.5 tsp and add it to the broth a couple of minutes before it’s ready.

• This is a wonderful natural antibiotic.
• Cleanses your blood, removes toxins, strengthens a weak stomach.
• Useful for diabetes, asthma and anemia.
• Relieves any inflammation.

It has a strong, spicy and pungent aroma. It is added to taste a few minutes before preparing the soup.

• Rich in many essential oils, protein and calcium.
• Clears the breath, treats the nervous system, urinary system, resolves tumors.

Add 3-5 mustard seeds to your pea soup and you will feel how its taste and aroma will be enriched.

• The taste of mustard is mildly spicy and the smell is slightly nutty.
• Indispensable in cold weather.
• Promotes blood flow to the skin and internal organs.
• Helps digest food.

Cilantro has a pleasant and slightly sweet-spicy taste. Add fresh or dry directly to a bowl of soup to taste.

• Rich source of magnesium and potassium, vitamin C.
• Facilitates the digestion of heavy foods, treats bloating and inflammation of internal organs.
• Lowers blood cholesterol levels.
• Indispensable for cystitis and kidney inflammation.
• Cleanses the body of poisons and toxins.

• Chopped garlic – 4 cloves;
• Grated ginger – 2 tbsp;
• Red chili pepper - a small piece;
• Turmeric – 2 tsp;
• Change cumin – 2 tsp;
• Mustard - 1 tsp;
• Salt – 2 tsp

• Yellow peas (crushed) – 400 gr.;
• Water – 2 liters;
• Vegetable oil – 2 tbsp. l.;
• Onions -1 medium onion
• Chopped cilantro – 2 tbsp

1. In a thick-walled saucepan, fry chopped onions in oil, mixed with grated garlic and ginger.
2. Add a piece of chili pepper and add salt.
3. Continue frying, watching carefully to ensure the onions do not burn. After two minutes, add turmeric and fry for another two minutes.
4. In a separate pan, fry the cumin and mustard seeds. No more than a minute.
5. Cook the peas in water over low heat until soft. It is better to do this in a pressure cooker, it will be faster.
6. Add toasted cumin seeds, mustard seeds, fried onion with spices to the prepared pea broth and mix.
7. Let the soup sit for at least 20 minutes so that the spices give it their taste and aroma.
8. Place on plates and sprinkle fragrant cilantro on top.

Video recipe for making pea soup from Ilya Lazerson

Tips from chefs about spices for pea soup

• Pay attention to the quality of the peas you buy. It should be dried, yellow and preferably crushed.
• To make the pea soup tender and thick, add it not to cold water or boiling water, but to hot water.
• Peas need to be soaked before cooking.
• While cooking the peas, slowly add a cup of cold water to the boiling water. This will shorten the cooking time.

Eat the spiced pea soup and enjoy.

We recommend trying this very tasty mix of organic spices for pea and bean soups.

Source: What spices will make pea soup tastier and more aromatic? An interesting article about spices for pea soup, a selection of spices, cooking recipes, descriptions, videos, methods of use and secrets from the chef https://vseprynosti.ru/spetsii-dlya-gorohovogo-supa