Pea soup with chicken in a slow cooker
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Cooking all the ingredients
Step 2:
If you have a large piece of meat like mine, it is better to boil it in advance in the "Stewing" mode for 1.5-2 hours. Or you can cut the chicken into pieces and put it in a slow cooker with vegetables.
Step 3:
Three carrots on a coarse grater
Step 4:
Cut the onion arbitrarily
Step 5:
Cut potatoes into cubes
Step 6:
We put everything in a slow cooker, pour out the washed peas there and pour water to the maximum mark
Step 7:
Put the bay leaf, salt, pepper, mix everything. We set the "Quenching" mode for 1 hour. Sprinkle with herbs before serving
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
