Light pea soup with chicken broth
4 servings
120 minutes
Light pea soup on chicken broth is a cozy, warming dish with roots in Russian cuisine. Pea soup has long been a staple of the peasant table as peas are nutritious and accessible. In this version, the tender chicken broth gives the soup a special softness, while the combination of carrots, potatoes, and broccoli makes the flavor rich and balanced. It is pleasant to eat on cool days or when you want lightness without losing nutrition. Peas give the soup a velvety texture, and chicken fillet adds tenderness. This soup can be served with rye bread or croutons and pairs well with herbs and fresh vegetables. It is easy to prepare but delights with its harmonious taste and aroma of home comfort.
1
Boil the chicken.
- Chicken breast fillet: 200 g
2
While the chicken is boiling, chop the carrot and potato.
- Carrot: 3 pieces
- Potato: 2 pieces
3
Rinse the peas and it is advisable to soak them in water for a few hours beforehand.
- Dried peas: 2.5 glasss
4
Once the chicken is cooked, which will be in about an hour, remove the meat to cool and add peas, carrots, and potatoes to the broth. Boil for about forty minutes.
- Dried peas: 2.5 glasss
- Carrot: 3 pieces
- Potato: 2 pieces
5
Cut the meat into pieces and set aside, add the chopped broccoli to it.
- Chicken breast fillet: 200 g
- Frozen broccoli: 100 g
6
Add meat and broccoli to the pot. Season with salt and pepper to taste.
- Chicken breast fillet: 200 g
- Frozen broccoli: 100 g
- Salt: to taste
7
Continue to boil for another ten minutes.
