The older generation, nostalgic for the Soviet eratimes, you should remember well the "canteen" pea soup with chicken. That's what's remarkable. The public catering pea soup was always delicious and in all canteens! It was usually cooked from fresh chicken: inexpensive and fast. So what happens? Pea soup with chicken - the most win-win option? With a 100% guarantee? And if this is the case, then why not master this magic recipe and learn how to cook such a profitable soup, with such a wonderful reputation?
Simple Recipe # 1
This recipe recommends cooking the meat together withpeas. It is believed that both chicken and peas take a long time to cook, so professionals (or just experienced cooks) suggest combining the processes and cooking everything together. How does this look in practice? Ingredients:
- Peas
- A hen
- Potatoes
- Carrot
- Bow
- Salt and spices
Preparation:To prepare such a soup, first you need to cut up the chicken (preferably domestic). Since the meat will be cooked together with the grain, you should pick off the chicken fillet pieces that are most suitable for the soup. However, it is not forbidden to cook the chicken with the bones. And if you like meat on the bone in the broth, you can do so. So, cut up the chicken, put the meat in a pan with cold water and put it on the fire. An hour after the water in the pan boils, add well-washed peas to the broth. Let the broth boil again together with the peas and cook for another hour. In order for the peas to boil well, you need to add half a glass of cold water to the broth several times. This will preserve the volume of the broth, and the peas will cook better. While the chicken and peas are cooking, let's start preparing the vegetables. Peel the onion, wash and peel the carrots. Chop the onion and cut the carrot into small cubes. Pour vegetable oil into a dry frying pan and let it heat up. Then put the carrots and onions in the oil and fry the vegetables until golden brown. While the frying is cooking, you can peel and cut the potatoes. Note: the finer the potatoes are cut, the faster they will cook. When the peas in the broth are ready, put the fried carrots and onions and chopped potatoes in the pan. Next, cook the soup until the potatoes are ready. At the very end of cooking, add salt and season the soup with bay leaf and herbs. Almost any spicy greens go well with pea soup, but traditional parsley and dill are a classic combination. By the way, in winter you can cook pea soup with dried, salted or frozen herbs. Note: You can use butter to fry the onions and carrots. To give the soup a smoky flavor, add half a sliced chicken breast.
Simple recipe number 2
If you take this recipe as a basis, then the broth for the soup should be cooked separately from the peas. A very interesting option for making pea soup with chicken. Try it. Ingredients:
- 1 cup of dry peas
- 1 whole chicken
- 1 carrot
- 1 onion
- 3-4 pcs. potatoes
- 1 clove of garlic
- Salt
- Black pepper
- Bay leaf
Preparation: Wash the chicken.Take a saucepan of a suitable size, put a whole chicken carcass in it and fill it with cold water. Put the broth to boil (this will take you an hour). Rinse the peas, put them in another saucepan, fill it with water and start boiling it too. It will take only one hour to cook the peas, since we will cook them until half-cooked. While the chicken and peas are boiling, peel and chop the onion and carrot, peel and cut the potatoes into strips. An hour after the broth boils, take the chicken out of it and separate the meat from the bones and skin. Take the peas out of the other saucepan with a slotted spoon and put them into the chicken broth. Put the onion and carrot there and put it on the fire again. As soon as the broth boils, add the chicken fillet and chopped potatoes to the saucepan. Cook the soup until the potatoes are ready. At the end of cooking, add a bay leaf and a crushed clove of garlic, add salt. Serve the soup with freshly chopped herbs. Do not cook pea soup for future use: standing in the refrigerator does not make it any tastier. The peas swell, the broth becomes cloudy and gelatinous. As a result, the clear and light soup turns into a thick puree soup. But this is a completely different recipe for pea soup and you need to cook it in a completely different way. We recommend reading:
