Pea soup with chicken: 7 recipes for lunch

Prepared by: Kurzyupa

01/02/2014 Cooking time: 1 hour 0 min

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Have you ever made pea soup with chicken broth? It’s very in vain - the soup turns out tasty and not nearly as heavy as other “meat” variations on the theme of this dish. Try it!

How to cook pea soup with chicken broth - 15 varieties

Homemade chicken pea soup
Pea soup with smoked hams
Pea soup “Out of the oven” with bacon
Pea soup with smoked meats
Chicken soup with green peas and cream cheese
Cream of mint soup with frozen peas
Pea soup with chicken meatballs
Pea soup with champignons in chicken broth
Chickpea soup with chicken broth
Puchero - Spanish pea soup
Pea soup with smoked wings
Delicate cream soup with green peas
Pea and broccoli soup
Pea soup with chicken stew
Pea soup in chicken broth

Tips and tricks

To cook the soup even faster, soak the peas in cold water in advance.
If you want to add a nice smoky, campfire flavor to your dish, use smoked poultry or smoked chicken wings and thighs for this chicken pea soup recipe. The taste of this soup is not much different from a dish made with broth, but it has an amazingly appetizing aroma!
If you overcooked the peas and they turned into porridge, you can easily fix this by making pureed pea soup. This dish has a delicate creamy texture and will be an interesting alternative to the usual pea soup!
The recipe for pea soup with meat requires chicken, but the poultry can be replaced with pork ribs. This way the dish will turn out a little fattier, but will be no less tasty! Before starting to prepare the broth, it is better to lightly fry the pork in a frying pan, because this way it will release excess fat and the soup will become more flavorful.
During Lent, you will need a classic recipe for pea soup without meat. This soup turns out to be less rich and nutritious, but also very tasty.
To save time and effort, make pea soup in a slow cooker. To do this, combine all the ingredients of the dish in a multicooker bowl, add water and cook in the “Soup” mode.

I hope you enjoy my pea soup recipe! Be sure to prepare it for your family dinner, and also share comments and your own recipes for preparing the most delicious first courses. Bon Appetit everyone!

Homemade chicken pea soup

A classic recipe for light pea soup.

Ingredients:

200 g peas.
200 g potatoes.
350 g chicken pieces.
60 g onions.
100 g carrots.
50 ml vegetable oil.
Salt, pepper, herbs, bay leaf.

Preparation:

Soak the peas overnight.

Place the chicken pieces in a saucepan and cook in three liters of water along with the peas until the beans are half cooked.

Chop the onion and carrots thinly and sauté in vegetable oil for 15 minutes.

Cut the potatoes into cubes and place them in the pan with the meat and peas. Boil for 10 minutes and add frying, salt, bay leaf.

Pour the soup into bowls and serve with chopped herbs.

Recipe for pea soup with chicken and mushrooms in a saucepan

Ingredients:

Glass of peas
A couple of medium sized potatoes
300 grams of fresh chicken
Medium sized bulb
Spicy herbs, paprika, thyme
300 grams of champignons
Medium sized carrots
A couple of celery stalks
Lemon
Salt to taste

Preparation:

We wash the peas, pour them into a large bowl and fill them with water a few centimeters above its level.
Leave it for a while, from 2 to 8 hours, depending on how quickly it swells and your free time.
Wash the meat and put it in the pan. Fill with water and put on fire. Soon, foam will appear before boiling. We remove it.
After the broth boils, simmer until the meat is cooked. It should move freely from the seeds. Then place the meat in a bowl to cool slightly.
Turn off the heat under the pan and let it sit for 5 minutes. Pour into another pan, without sediment.
Place the peas in the broth and put it back on the fire. We will cook until almost done.
Peel the potatoes and cut them into medium-sized cubes. We also peel the carrots using a grater. Finely chop the onion. We send the potatoes to the almost finished peas.
First sauté the onion in vegetable oil until soft. Then add celery, carrots and fry for a couple of minutes.
We cut the mushrooms into medium pieces and also add them to the vegetables. Fry until done. Now we add this mass to the soup.
Salt and season to taste. Stir everything and simmer over low heat for about 10 minutes. After this, you can turn off the heat, but I don’t recommend serving the soup right away.
It is better to let it stand under the lid without heating for another quarter of an hour. It is thanks to this “rest” without boiling that all the ingredients will quickly become friends and exchange aromas.
This soup can be served with sour cream and bread. Homemade croutons are also a good option! Bon appetit!

Pea soup with smoked hams

For this soup we use split peas, which do not require pre-soaking.

Ingredients:

A glass of split peas.
Two smoked hams.
200 g potatoes.
Onions, carrots, garlic.
100 ml vegetable oil.
Bay leaf.

Preparation:

Pour 2.5 liters of water into the pan. Drop the smoked chicken legs and washed split peas. Boil everything from the moment of boiling for 20 minutes.

Chop the potatoes into cubes and place in a saucepan.

Chop the onion and carrots and sauté in vegetable oil for 10 minutes. At the end of frying, add crushed two cloves of garlic. Fry until cooked for two minutes.

When the peas and potatoes have softened, add salt to the soup, add bay leaf and fry. Let the dish boil over low heat and turn off the stove.

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:

Chicken leg – 1 piece;
Some smoked sausages (if any) - 100 grams;
Potatoes – 3 tubers;
Water – 2.5 liters;
Onion – 1 piece;
Carrot – 1 piece;
Salt, spices;
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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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.

Pea soup with smoked meats

Interesting, tasty creamy soup, very filling and nutritious.

Ingredients:

0.5 kg smoked legs.
200 g potatoes.
100 g of onion.
80 g carrots.
1.5 cups split peas.

Preparation:

Wash the peas, add water (about 2.5 liters) and cook for half an hour.

Chop onions and carrots coarsely and fry in a frying pan in vegetable oil.

Place the legs over the peas for a few minutes until the broth acquires a smoked smell. Then remove and disassemble into meat and bones.

Chop the potatoes into cubes and place in a saucepan. Cook until done.

Add the roast to the soup. Add salt to the dish and boil until all ingredients soften.

Grind the finished soup in a blender and serve with pieces of smoked meat.

Useful tips

Making pea soup is a simple process. However, in order to avoid possible troubles and prepare a tasty and aromatic dish, we advise you to pay attention to several useful recommendations:

If you use whole peas to make soup, be sure to soak them in cold water for at least 5 hours.
It is better to leave the pan slightly open during cooking, as strong foam may rise during the cooking process.
For piquancy, you can also add coriander, cumin, pepper and a few cloves of garlic to the broth.
You can serve the finished dish with sour cream, mustard, mayonnaise or cream sauce.

Chicken soup with green peas and cream cheese

This mild-tasting, healthy dish can be safely included in the diet of capricious little ones.

Ingredients:

Chicken breast.
170 g potatoes.
100 g onions.
420 g canned peas.
Two processed cheeses.
Salt, herbs.

Preparation:

Boil the chicken breast in two liters of water, remove, cool and separate the meat from the bones. Cut the pulp into slices.

Place chopped potatoes and finely chopped onion into the broth. Cook until the potatoes are ready.

Salt the soup and add a can of canned green peas. After two minutes, add grated cheese. Boil the dish until the cheese is completely dissolved and remove from heat. Serve with chopped herbs.

Soup ingredients

Ingredients:

Dry peas - one and a half to two glasses
Chicken meat, preferably breast – 500 grams
Potatoes – 2-3 pcs.
Onion – 1 pc. average size
Carrots – 1 pc. average size
Bread and garlic for croutons
Vegetable oil
Salt, spices

Pea soup with chicken broth is a dish that many have long included in their diet, and there are indeed good reasons for this. Firstly, the pleasant taste of pea soup, familiar to many from childhood, becomes even better in combination with chicken breast, and secondly, the calorie content of pea soup with chicken broth is quite high, since both main ingredients - chicken breast and peas are very rich in protein, so necessary for the body to form strong muscles, however, this variation of soup is much lower in calories than its “meat counterparts”.

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.

Description of preparation:

To be honest, in my mind, chicken broth and peas somehow didn’t go well together, until I was treated to this soup.
It turned out that it is not only amazingly tasty, but also very easy to prepare, especially if the broth is prepared in advance. So, a simple recipe for pea soup with chicken broth - for your attention! First of all, you need to wash the peas. You will have to do this several times until the water becomes almost clear. Then pour cold water over the peas, bring to a boil and skim off the foam. Place it in a colander and rinse with running water. Pour boiling broth over the peas and cook over medium heat. Let's wash and peel the vegetables. Sauté finely chopped onion and grated carrots in a small amount of vegetable oil. Place the contents of the frying pan into the pan with the peas, add the potatoes cut into small cubes and cook until fully cooked - the potatoes and peas should become completely soft. Puree the soup using a blender, add salt and pepper, season with garlic passed through a press and bring to a boil again. Pour the finished soup into bowls, sprinkle with finely chopped green onions, season with croutons and serve immediately. I assure you, no one will refuse this! Purpose: For lunch / Inexpensive Main ingredient: Vegetables / Legumes / Peas Dish: Soups / Cream soups

Pea soup with chicken meatballs

The soup will warm you up in the cold and give you a great mood.

Ingredients:

Two liters of water.
A glass of soaked peas.
Onion, carrot.
A bunch of dill.
Three cloves of garlic.
50 g butter.
Seasonings, salt.
For the meatballs:
300 g minced chicken.
3 tbsp. l boiled rice.

Preparation:

Add soaked peas to boiling water and cook until tender. This will take about an hour.

Chop the onion and carrots and fry in butter.

Form balls from the minced meat and rice and place them in a pan with already boiled peas. Then add the roast, salt and seasonings. Serve the soup with chopped herbs.

Pea soup with champignons in chicken broth

The harmonious combination of mushrooms and peas in the soup creates an incredible taste effect!

Ingredients:

2 liters of chicken broth.
1.5 cups split peas.
300 g champignons.
100 g onions.
100 g carrots.
Leek stalk.
50 ml vegetable oil.
Salt, black pepper.

Preparation:

Wash the peas and boil in chicken broth until fully cooked.

Chop the champignons into slices or cubes. Fry in sunflower oil until all the liquid has evaporated.

Cut the onion and carrots into thin strips, and the leek into rings. Combine the products and add to the mushrooms. Simmer everything under a closed lid for 10 minutes.

Salt the broth with peas, add bay leaves, and fry champignons and vegetables. Boil the soup for a few more minutes and remove from heat.

Ingredients for three liters of water:

100 grams of crushed peas;
300-400 grams of any part of the chicken carcass;
4 medium-sized potatoes;
large carrots;
onion;
50 grams plant. oils;
salt and ground pepper;
laurel leaf;
a couple of cloves of garlic;
a bunch of fresh dill and parsley.

Classic recipe for pea soup with chicken:

Preparing vegetables for soup Peel, wash and cut potatoes into cubes. Peel the carrots and grate them on a coarse grater or cut them into thin strips. Finely chop the onion. Fry chopped carrots and onions in vegetable oil until softened. The pea soup fryer is ready.

Cook delicious pea soup with chicken Add potatoes to the chicken broth and after 10 minutes fry the vegetables. Add salt and pepper to taste. Add pieces of boiled chicken meat to the soup. Cook over low heat for about a quarter of an hour. Chop the greens and add to the pan with the pea soup a few minutes before they are ready. Pass the garlic through a garlic press and add to the pea soup with chicken just before turning off the heat. The finished first hot dish is infused under the lid for about twenty minutes. Before serving, pea soup with chicken is sprinkled with fresh herbs and sour cream is added to it. Also, croutons made from fresh bread go perfectly with this pea soup with chicken broth.

Now you know how to cook pea soup with chicken according to the classic recipe. This first hot dish has great nutritional value, it will give you strength and warm you in cold weather, so it simply needs to be included in the winter menu. Bon appetit!

Watch the video: how to cook chicken soup with peas and turkey in a slow cooker

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.

Step-by-step soup recipe

So let's start making pea soup.

First you can prepare the peas, this can be done in two ways:
Simply soak the peas in cold water for 6-8 hours. This will make the peas soft, meaning no additional preparation is required.
The next step is to prepare the chicken broth. Pour half a kilo of chicken breast with three liters of water and cook for about an hour and a half over medium heat. You need to remove the meat from the finished broth and cut it into portioned pieces so that it is convenient to chew later.
Now you need to prepare the vegetables: onions and carrots. They need to be fried in vegetable oil - first sauté the onion, cut into rings, until transparent, and then add carrots, cut into columns, into the same frying pan and fry them until soft.
When all the ingredients are prepared, you can start cooking the soup itself. It is necessary to bring the broth to a boil, add peas and put on medium heat for half an hour. Then you need to add the potatoes, previously cut into cubes. Cook for about ten minutes, and then add the fried vegetables to the soup, then cook for another half hour.
At the end you need to add meat and salt to taste. Next, there are two options: pass the soup through a blender, obtaining a puree soup, or leave everything as is. In the first case, a homogeneous consistency will give the soup a more appetizing appearance, but perhaps someone does not really like pureed soups and therefore will choose the second option
In any case, you need to fry the bread in vegetable oil, adding chopped garlic in advance, and then serve the soup with the resulting croutons and your favorite herbs. Serving also depends on what kind of soup you have prepared - puree or not. For puree soup, croutons floating in it, or rather lying on its surface in combination with parsley, are better suited; for soup with whole ingredients, it is better to serve croutons and greens separately.

If you have any doubts or difficulties about preparing this soup, then in order to better understand the described cooking process, it will be useful to look at the recipe for pea soup with a photo, because, as you know, it is better to see once than to hear a hundred times. Don't forget that if you're watching your figure, you need to know how many calories are in the soup so that you don't break your diet or go beyond certain calorie limits.

I hope you enjoyed this recipe and figured out how to make this delicious soup. I wish you success!

Puchero - Spanish pea soup

Puchero is the Spanish national dish. Prepared with a lot of meat.

Ingredients:

450 g beef.
190 g chicken pulp.
200 g peas.
120 g boiled sausage.
50 g lard.
150 g carrots.
150 g onions.
Onion 1 pc.
Three bay leaves.
10 g garlic.
40 g chicken eggs.
100 g of greens.
80 g breadcrumbs.
80 ml vegetable oil.
Salt pepper.

Preparation:

Soak peas overnight or use split peas, which boil quickly.

Chop the beef into pieces and place in a pan with peas. Fill with 2.8 liters of water and cook until the peas soften.

We cut the onion, carrots, boiled sausage and, together with the bay leaf, put it into a pan with peas and meat. Cook the soup for another 30 minutes.

We pass the chicken meat, half an onion and lard through a meat grinder. Add egg, salt, pepper to the resulting mass and make meat dumplings.

Roll the dumplings in breading, fry them in a frying pan and add them to the soup. Bring the dish to readiness and turn off the stove.

Video recipe

Pea soup can be prepared using broths made from absolutely any type of meat, but the lightest and most tender is made from chicken broth.
We invite you to watch a video with a recipe for a delicious soup with peas and chicken. How often do you cook with peas? Did you like this version of making chicken broth soup? Share your opinion and feel free to leave useful culinary recommendations.

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Pea soup with smoked wings

Delicious, bright soup is prepared in a matter of minutes.

Ingredients:

250 g peas.
0.5 kg smoked chicken wings.
200 g potatoes.
60 g onions.
80 g carrots.
15 g garlic.
Salt, pepper, seasonings.

Preparation:

We soak the peas, and after five hours we set them to boil in two liters of water.

Chop the potatoes into cubes and add to the peas after 40 minutes of cooking.

Fry chopped onions and carrots in a frying pan.

Divide the wings into joints and place in the soup. Boil the dish for five minutes and add the roast, bay leaf and chopped garlic. Salt the soup, season with spices and bring to readiness.

Video recipe

Pea soup is an excellent dinner option that will help you warm up in cold weather and gain strength after a hard day at work. It is also important that this soup can give you true pleasure with its rich taste at a family dinner. The distinctive features of this dish are its high nutritional value and a special, unique, amazing taste. The soup can be based on any dry peas, whole or crushed. It is worth considering several important recommendations that will make the process of preparing delicious soup easy and fast.

Delicate cream soup with green peas

To make this soup you will need frozen peas. There is no need to soak it, but use it immediately for its intended purpose.

Ingredients:

A liter of chicken broth.
100 g bacon.
120 g potatoes.
100 g of onion.
380 g green peas.
0.5 tbsp. low-fat cream.
Salt, pepper, vegetable oil.

Preparation:

Heat oil in a deep saucepan. Cut the bacon into slices and place in a saucepan. Fry well and remove. Fry chopped potatoes in the fat released from the bacon (1 minute on both sides.)

Chop the onion and carrots and add them to the potatoes. Simmer for five minutes, add peas and chicken broth. Cook everything for an hour.

When the ingredients in the soup are ready, take a blender and puree the contents.

Heat the cream and carefully add it to the soup. Heat the dish thoroughly, but do not boil.

Serve the soup with pieces of fried bacon.

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.