Chicken and Pea Soup
I set down, made my morning coffee and started brainstorming about recipes. As the morning was quite foggy and sun was peaking through, it was still pretty chili morning. Lately, I had to visit pharmacy often and all I could see were people with cold and flu. I had to wait at one point for medication for over 4 hrs to be done. So that’s why I was sitting and thinking about the recipes that could help the sick from the flu or cold. Chicken noodle soup is of course even proven that could in fact help, but I wanted something more satisfying, more rich and tasty.
It is inexpensive and cooking is fairly simple, not to mention full of good stuff to comfort you at the time of need of comfort.
I made it the other day and full pot was actually gone for lunch, nothing was left…that’s what I love to see, not wasted food! My hubby grabbed ladle and had one more bowl. The taste is fantastic, and not bland at all, so it does have a flavor and pretty good one! I hope you try it regardless if you are sick or not, but I hope you just seek for comfort rather than healing. Just in case if you do happen to have loved one that is sick, why don’t you try making this soup? You will be amazed how delicious it is!
Chicken and Pea Soup
Serves 4-5 Total time: 45 minutes
prep time: 10 min. cooking time: 40 min.
- 1 tsp. Oil
- 1/4 Yellow Onion, chopped
- 2 Garlic Cloves, minced
- 2 cups Peas, frozen
- 2 Cups Chicken Broth
- 1 Cup water, more if needed
- 1 Chicken Breast /if frozen, slightly defrost
- 1-2 Dry Bay Leaf
- 1 Chicken Bullion
- 1/2 inch Ginger, chopped
- 1 Carrot, medium size/julienne or cut into smaller cubes
- 2 Potatoes, peeled and cut into larger cubes
- Salt and Pepper to taste
- Red Chili Flakes
- In the large pot heat oil and drop onion, saute for few minutes then add garlic, stir then add frozen peas.
- Add Chicken broth, water, bay leaf/s and chicken breast(you may cut chicken into bite size pieces if desired), Stir and let it boil for 10 minutes, covered on medium high!
- At this point drop in Bullion, ginger, carrot and potato; season it with salt and pepper and let it cook until chicken is cooked trough and potatoes are tender, about 25-30 minutes.
- Discard bay leaf, garnish with parley and red chili flakes. Serve with rice on the side or bread.
- If you wish to add mushrooms perhaps or extra veggies the taste will not go bad.
- Little bit of heat goes a long way, so I do recommend pinch of red chili flakes, or cayenne pepper in the serving bowl.
- Potato cooks faster than a carrot, so cut always carrots smaller than a potato to get it evenly cooked.
- Add Tofu instead of the chicken and use Vegetable stock and bouillon, if you are Vegetarian!