Pea soups are mostly quite hearty and heavy. But what to do when you want an easier option? I share a proven recipe with chicken and herbs. The main thing is not to make it too thick. You can serve it this way or with sour cream.
Ingredients
Step-by-step cooking recipe
Pre-soak and rinse the peas.
Coarsely chop the chicken, boil until tender and strain the broth.
Add the peas to the broth and cook for 15 minutes. Add the potatoes.
Chop the onion and garlic, grate the carrots, and fry everything together until soft. Add to the soup.
Cook for another 5-10 minutes, return the chicken back, season the dish and sprinkle with chopped dill.
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