Pea soup recipe with smoked chicken. Pea soup with smoked chicken

Easy Step by Step Recipes for Delicious Pea Soup with Smoked Chicken

2017-09-27 Olga Barkas

Grade
prescription

2717

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

9 gr.

carbohydrates

8 gr.

151 kcal.

Traditional recipe for pea soup with smoked chicken

Pea soup can be found in the cuisines of many countries. It was prepared already in ancient times in the Roman Empire, it was the food of artisans, peasants and warriors. Then it spread to England, Holland and Germany, where they added smoked meat to it, improving the taste in this way.

The preparation of pea soup in Eastern Europe is very different from the aforementioned countries. Here it is prepared from yellow peas with potatoes and smoked meats. In Russia, this dish is very popular due to the ease of preparation, availability of ingredients and high nutritional value, which is vital in the cold northern climate. Below is a classic version of pea soup with smoked chicken.

Products:

• 300 g of peas;
• 100 g smoked chicken;
• 1 st. a spoonful of olive oil;
• 2 onions;
• white roots;
• 100 g smoked bacon;
• salt and pepper.

Step by step cooking process:

1. Wash the peas well, add water and let them swell for several hours.

2. Place the smoked chicken in cold water and boil it for fifteen minutes.

3. Then add the soaked peas and boil the soup over low heat.

4. Fry chopped onions, carrots and bacon in olive oil and add to boiling water along with salt and pepper.

5. Cook for seven minutes, then remove the finished dish from the heat.

6. Cut the chicken into squares.

7. Separately fry the bacon until crispy.

8. Pour the soup into bowls, put a few pieces of chopped bacon in each. You can add toast, baked to a medium degree of roasting.

Recipe for Pea Soup with Smoked Chicken and Garlic Breadcrumbs

A cup of hot fragrant brew will come in handy more than ever during the autumn cold and slush. Pea soup is prepared in all ethnic cuisines, in Russia it is a very popular dish due to its rich flavor and ease of preparation. Another important factor is that a bowl of pea soup with smoked chicken will replace a full balanced meal for satiety, and garlic will add a subtle zest.

Products:

• 300 g of yellow peas;
• 2 smoked chicken legs;
• 2 onions;
• 1 carrot;
• Carnation;
• white roots;
• salt and pepper.

1. Rinse the peas, fill to the brim with cool water and put in a room with room temperature for several hours.

3. After that, put on fire and cook over medium heat.

4. Onions, carrots, smoked chop, roots are cut into small cubes and fried over a fire in olive oil.

5. Then pour the mass into a boiling liquid, adding salt and pepper.

6. Chicken legs are separated from the bone and cut into squares.

7. Add meat and bones to the soup, boil and remove from heat.

8. Dried bread is cut into cubes, soaked in olive oil and grated garlic.

9. Serve soup with greens and garlic breadcrumbs.

Proteins - 9.21 gr.
Fats - 16.88 gr.
Carbohydrates - 6.39 gr.
Calories per 100 gr. - 210.64 kcal.

Recipe for Pea Soup with Smoked Chicken and Veal

Beans are a great source of protein, and the addition of chicken will make this meal more nutritious. Despite this, the soup does not contain a very high number of calories, so its consumption does not pose a threat of weight gain.

Products:

• 500 g of veal;
• 150 g smoked chicken breast;
• 150 g smoked pork chop;
• 300 g of yellow peas;
• 2 onion heads;
• 2 carrots;
• white roots;
• 4 potatoes.

1. Peas are washed, poured with water and left to swell for several hours.

2. The meat is first stewed over low heat, and then it is added to the pan with chopped roots, which were previously washed.

3. After the meat has boiled, remove the foam and dodge the fire.

4. When the veal is ready, filter the soup, then add the water-soaked peas and cook until it is completely softened.

5. Add potatoes, onions and carrots cut into squares, which were previously fried in olive oil.

6. At the end, sprinkle with salt and pepper and add the pre-boiled chicken breast and pork chop slices.

7. Before serving the plates on the table, you need to sprinkle the soup with herbs.

Proteins - 12.22 gr.
Fats - 6.90 gr.
Carbohydrates - 7.32 gr.
Calories per 100 gr. - 138.08 kcal.

Recipe for Pea Soup with Smoked Chicken and Pork Ribs

Peas go well with smoked chicken, while the soup comes out with a rich taste, and the smell will attract everyone at home to the common table. This recipe is easy to prepare, even a novice cook can handle it.

Products:

• 300 g of yellow peas;
• 300 g smoked pork ribs;
• 1 st. a spoonful of vegetable oil;
• 1 smoked chicken breast;
• 100 g smoked pork chop;
• 1 carrot;
• 4 potatoes;
• white roots;
• greenery.

1. Wash green peas and leave soaked in water overnight.

3. Cook it all together for about half an hour, then remove the ribs and continue to cook the peas until soft.

4. Then add the chopped potatoes, which were previously peeled, to the soup.

5. The onions are cut into squares, the carrots are grated in advance, all this is mixed and fried in olive oil.

6. Put the stew together with lavrushka, salt and pepper into the soup, adding the chicken breast cut into pieces.

7. Pour the soup into bowls, sprinkling with herbs.

Proteins - 6.97 gr.
Fats - 11.21 gr.
Carbohydrates - 8.48 gr.
Calories per 100 gr. - 159.92 kcal.

Before you start cooking, the peas are scrupulously washed in running water, and then saturated with liquid, soaked for several hours. This allows you to cook pea soup with smoked chicken at maximum speed. After all, peas, like other dry beans, need to be cooked for a long time. It is not necessary to add salt to the soup before the peas are completely boiled. It will be hard in salt water, so add salt at the end of cooking. Pea bean soup goes well with a variety of smoked meats. And the original characteristic taste of vegetables from soups with peas is given by fried smoked bacon.

The recipe for a hearty and healthy soup is very simple and democratic. Peas do not need to be pre-soaked, chicken should not be cut along the ruler. All you need is the right mindset, ingredients, and time. Moreover, it doesn’t take much time - pea soup with smoked chicken cooks much faster than soup with a sugar bone or a piece of chopped meat.

Ingredients (taking into account the "family" pan 3 l):

• smoked chicken (no more than 500 g);
• peas (glass);
• potatoes (3-4 pieces);
• onions (large 1 pc., medium-sized - 2 pcs.);
• carrots (large 1 pc.);
• salt (1-1.5 tablespoons - to taste);
• ground black pepper;
• greens (preferably dill);
• bay leaf (2-3 leaves);
• sunflower oil (2 tablespoons);
• garlic (2-3 cloves).

While salted water is boiling in the pan (and it is better to pour it only a little more than half), we also sort out my dry peas (it can be whole or half-ground - the recipe allows for any option). We launch the peas into boiling water, mixing it thoroughly (otherwise it can seize and immediately stick to the bottom of the pan). And let it boil there over medium heat (after boiling) until it softens, and for now we will take up the next step in cooking pea soup with smoked chicken.

Slowly clean and wash vegetables. Before they get into the pan, at least half an hour should pass. And even better - forty minutes. We cut the potatoes into medium cubes, but do not rush to lower them into the water with peas. First, grate the carrots on a fine (oblong, not round) grater, if possible, cut the onion.

Pour them together (not in turn!) into a frying pan with heated oil and sauté until the carrot releases juice and the onion changes color. As soon as all this happened, pour the chopped potatoes into the fry, mix and let it all go for three or four minutes. Better on low heat and preferably covered with a lid. While our vegetables are languishing on the fire, we chop the garlic. We also add it and black ground pepper (to your taste: love it spicy - a generous pinch of pepper, a slight aftertaste - at the tip of a teaspoon) to the roast - a minute before it is ready. By the way, if the onions and carrots “rust” a bit, you shouldn’t be scared - the recipe for making this pea soup with smoked chicken fully allows browned onions with carrots. Remove the pan from the stove and pour its contents into a saucepan with boiling peas. In order for the most yummy to pour out, add water to the pan, and pour the rest of the frying into the soup with it. We mix. Throw the bay leaf into the pot. By the way, it should also be washed before adding to the water with peas.

We cut the smoked chicken. Arbitrarily. On such pieces that it will be convenient to put not only in a pan, but also on a plate. The part of the chicken doesn't matter either. It is no coincidence that the recipe in the “ingredients” section does not accurately indicate whether this is a brisket or legs, wings. We take what we love. Add to soup. We add water. We mix.

Pea soup, in general, loves attention. And it needs to be stirred during the cooking process at least three or four times - more is better than less. From the beginning to the end of cooking, when the peas become soft, almost puree, it takes, usually an hour and a half. The chicken itself, together with fried vegetables, is cooked for a maximum of 15-20 minutes.

Literally a minute before readiness, add finely chopped fresh or dry dill. Maybe a little basil, but not parsley. Pea soup with smoked chicken does not get along with parsley. It takes away both the smell and the taste of smoked meats.

Here is an alternative video recipe for you:

Pour the finished soup into bowls and enjoy.

It is better to eat it with brown bread. And you can add a handful of crackers or croutons, cut into cubes. Their recipe is also very simple.

Crackers

We cut a piece of bread into small cubes, pour it on a baking sheet and put it in a well-heated oven for a minute.

Heat up the oil in a frying pan. Mode 2-3 slices of bread into small cubes. Pour them into a frying pan and fry with constant stirring - until they become rosy on all sides. Turn off the pan and pour the croutons on a napkin (so that it absorbs a little excess oil). Once cool (or hot) add to soup.

Peas, boiling, give foam. Do not rush to completely remove it. It's not dirt. This is starch. It, of course, can affect the appearance of the soup, but not its taste and usefulness.

Today we are preparing a delicious lunch. This hearty pea soup is made especially tasty thanks to smoked chicken. Additionally, I decided to cook garlic croutons, they perfectly complement this dish.

If you like rye croutons more, you will find a simple and delicious recipe.

Ingredients:

Main Ingredients:

water or broth 2 l

split peas 100 g

potatoes 4 tubers

carrot 1 pc.

onion 1 head

smoked chicken breast 300 g

vegetable oil 3 tbsp. l.

dill bunch

salt to taste

black allspice 3-4 peas

bay leaf 1 pc.

ground black pepper, paprika, dried thyme 0.5 tsp.

For garlic croutons:

baguette 0.5 pcs.

garlic 1-2 cloves

olive oil 1-2 tbsp. l.

Servings: 8 Cooking time: 60 minutes

Recipe calories
"Pea soup with smoked chicken and garlic croutons" 100 g

Calories

• Carbohydrates

I hope you enjoy this thick and aromatic pea soup with smoked meat. What are your favorite first courses?

Recipe

Step 1: Boil the Peas

For the recipe, it is advisable to prepare vegetable or chicken broth in advance, so the dish will turn out even tastier and more aromatic. Add thoroughly washed peas to the hot broth. I use split peas, they cook quite quickly. If you are using a whole one, you can pre-soak it in cold water and then rinse it. We will cook the beans over low heat until soft.



Step 2: Add vegetables

Meanwhile, wash and peel the potatoes. Cut the tubers into a medium-sized cube.



When the legumes are almost cooked, pour chopped potatoes to it.



Peel the onion and cut into cubes.



Wash the carrots, peel and chop on a grater.



Heat up some vegetable oil in a frying pan. Pour onions and carrots into it, we will sauté them, stirring with a spatula, over low heat for 3-5 minutes.



Then add the browned vegetables to the broth.



Step 3: Add Smoked Chicken Breast

Separate the smoked chicken fillet from the bones. Cut the chicken into cubes, leaving a few large pieces to decorate the finished dish. By the way, the bones can be added to the broth so that it acquires a pleasant smell of smoked meats. Then the bones must be removed.

Pea soup with smoked meats is often prepared in our family, as this hearty and tasty dish is easy to prepare, has a pleasant appearance and aroma, and perfectly satisfies hunger. You can make soup from young peas, which is available in season or frozen, or you can use dry peas. This will take a little more time.

Pea soup with smoked chicken turns out to be boiled and very tasty, you can use it as a finished leg, breast, and pea soup with smoked wings will also turn out appetizing.

An ideal serving for this soup would be garlic or regular croutons, homemade croutons made from wheat or rye bread would also be good.

Taste Info Hot soups / Pea soup

Ingredients per pot 3.5 liters.

• potatoes - 400 g;
• onion - 100 g;
• carrots - 150 g;
• smoked chicken breast - 300 g;
• refined sunflower oil - 60 ml;
• dried peas - 200 g;
• bay leaf - 2 pcs.;
• parsley - 1 bunch;
• salt, pepper - to taste.

How to cook Pea Soup with Smoked Chicken

Pea soup can be made with broth, or just use water. Since we will have a rich taste due to smoked chicken fillet, we will not use the broth. You can use any greens in the soup - parsley, green onions, dill, cilantro.

If you are using dry peas, like I did, then you must first soak them in cold water for several hours. It is better to fill it with water and leave it overnight. During this time, the peas will swell and it will take less time to cook. Drain the water in which the vegetables were soaked, fill with fresh water and put the pan on the stove. After boiling, remove the foam and cook the peas for about an hour over low heat.

Consider old peas that have been stored for a long time can cook much longer. Well cooked peas should fall apart. If it is cooked for a very long time, it will boil to a state of homogeneous mashed potatoes. In combination with smoked chicken, such boiled pea soup will be very tasty.

While the peas are cooking, prepare the dressing for the pea soup with smoked meats. Cut the onion into small cubes, heat refined sunflower oil (without a strong odor) or margarine in a frying pan. Place the onion in the pan and sauté until translucent, 5-7 minutes over medium heat. Make sure it doesn't burn.

After that, add peeled carrots grated on a coarse grater or cut into thin sticks to the onion.

Saute the vegetables for about 5-7 minutes until the carrots are soft. Then set the pan aside, we will need it only at the end of cooking.

In the meantime, after an hour of cooking, the peas became soft and crumbly - try it and see for yourself. If so, it's time for the rest of the ingredients.

Send the potatoes cut into small cubes into the pan. Try to keep the cubes about the same size. Turn the heat to medium and cook the peas along with the potatoes for 7-10 minutes after boiling. Cooking time depends on the type of potato.

3 minutes before the potatoes are ready, add the finely chopped smoked chicken fillet to the pea soup, first freeing it from the bones and skin.

Bring the soup to a boil and simmer for 2-3 minutes to combine the ingredients. Add salt, pepper, bay leaf and spices to taste.

Remove the pot of pea soup from the oven and let the first course brew for 10 minutes. After that, remove the bay leaf from the soup, as it will be bitter, and add finely chopped parsley.

To paraphrase Sergei Mikhalkov, we can say: "Different soups are needed, all sorts of soups are important." Pea especially, because it's a smart soup. After all, peas, like all beans, are very useful for digestion. Firstly, it is rich in fiber, which is very useful for rhythmic work and easy bowel cleansing. Secondly, it neutralizes the excess of acid harmful to the intestinal mucosa and stomach, the excess of which causes heartburn. That's just slurping one peas "compote" - a boring task. But from it you can cook a delicious pea soup with smoked chicken.

The recipe for a hearty and healthy soup is very simple and democratic. Peas do not need to be pre-soaked, chicken should not be cut along the ruler. All you need is the right mindset, ingredients, and time. Moreover, it doesn’t take much time - pea soup with smoked chicken cooks much faster than soup with a sugar bone or a piece of chopped meat.

Ingredients (taking into account the "family" pan 3 l):

• smoked chicken (no more than 500 g);
• peas (glass);
• potatoes (3-4 pieces);
• onions (large 1 pc., medium-sized - 2 pcs.);
• carrots (large 1 pc.);
• salt (1-1.5 tablespoons - to taste);
• ground black pepper;
• greens (preferably dill);
• bay leaf (2-3 leaves);
• sunflower oil (2 tablespoons);
• garlic (2-3 cloves).

While salted water is boiling in the pan (and it is better to pour it only a little more than half), we also sort out my dry peas (it can be whole or half-ground - the recipe allows for any option). We launch the peas into boiling water, mixing it thoroughly (otherwise it can seize and immediately stick to the bottom of the pan). And let it boil there over medium heat (after boiling) until it softens, and for now we will take up the next step in cooking pea soup with smoked chicken.

Read also:

What to cook with smoked chicken - TOP 10 recipes

Slowly clean and wash vegetables. Before they get into the pan, at least half an hour should pass. And even better - forty minutes. We cut the potatoes into medium cubes, but do not rush to lower them into the water with peas. First, grate the carrots on a fine (oblong, not round) grater, if possible, cut the onion.

Pour them together (not in turn!) into a frying pan with heated oil and sauté until the carrot releases juice and the onion changes color. As soon as all this happened, pour the chopped potatoes into the fry, mix and let it all go for three or four minutes. Better on low heat and preferably covered with a lid. While our vegetables are languishing on the fire, we chop the garlic. We also add it and black ground pepper (to your taste: love it spicy - a generous pinch of pepper, a slight aftertaste - at the tip of a teaspoon) to the roast - a minute before it is ready. By the way, if the onions and carrots “rust” a bit, you shouldn’t be scared - the recipe for making this pea soup with smoked chicken fully allows browned onions with carrots. Remove the pan from the stove and pour its contents into a saucepan with boiling peas. In order for the most yummy to pour out, add water to the pan, and pour the rest of the frying into the soup with it. We mix. Throw the bay leaf into the pot. By the way, it should also be washed before adding to the water with peas.

We cut the smoked chicken. Arbitrarily. On such pieces that it will be convenient to put not only in a pan, but also on a plate. The part of the chicken doesn't matter either. It is no coincidence that the recipe in the “ingredients” section does not accurately indicate whether this is a brisket or legs, wings. We take what we love. Add to soup. We add water. We mix.

Pea soup, in general, loves attention. And it needs to be stirred during the cooking process at least three or four times - more is better than less. From the beginning to the end of cooking, when the peas become soft, almost puree, it takes, usually an hour and a half. The chicken itself, together with fried vegetables, is cooked for a maximum of 15-20 minutes.

Literally a minute before readiness, add finely chopped fresh or dry dill. Maybe a little basil, but not parsley. Pea soup with smoked chicken does not get along with parsley. It takes away both the smell and the taste of smoked meats.

Read also:

Cooking homemade salad with smoked chicken and corn

Pour the finished soup into bowls and enjoy.

It is better to eat it with brown bread. And you can add a handful of crackers or croutons, cut into cubes. Their recipe is also very simple.

We cut a piece of bread into small cubes, pour it on a baking sheet and put it in a well-heated oven for a minute.

Heat up the oil in a frying pan. Mode 2-3 slices of bread into small cubes. Pour them into a frying pan and fry with constant stirring - until they become rosy on all sides. Turn off the pan and pour the croutons on a napkin (so that it absorbs a little excess oil). Once cool (or hot) add to soup.

Peas, boiling, give foam. Do not rush to completely remove it. It's not dirt. This is starch. It, of course, can affect the appearance of the soup, but not its taste and usefulness.