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Pea soup with smoked chicken

Pea Soup with Smoked Chicken

Another way to make a delicious pea soup! Very easy to put together, but unbelievably tasty! It cooks fast and disappears even faster. The most important thing is to buy a good smoked chicken leg!

IrinaPrimorochka

Recipe author

Composition / ingredients

Servings:

Smoked chicken (leg quarter)

500

Yellow split peas

300

Potatoes

Onion

120

Carrots

100

Bell pepper

Garlic

Vegetable oil

Table salt

Sugar (two pinches)

0.5

Bay leaf

Dried spices

Water

2.2

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 4 g

Fats 15 % 2 g

Carbohydrates 54 % 7 g

62 kcal

GI: 43 / 57 / 0

Cooking method

Step 1:

The ingredients.
Step 2:

Rinse the peas well several times and soak them in cold water for half an hour. Again, we do this not to make them cook faster, but to draw off the excess sulfur.
Step 3:

Cut the meat off the chicken leg.
Step 4:

Put the bones in a pot along with the rinsed, drained peas and cover with cold water. Bring to a boil over medium heat, skim the foam, and cook, covered, over low heat for about forty minutes.
Step 5:

Meanwhile, chop the onion and carrot.
Step 6:

Sweat the vegetables in the oil until soft and translucent. No need to brown them much. Add the chopped bell pepper and garlic, then turn off the heat.
Step 7:

Once the peas start to break down, add the potatoes cut into medium cubes and keep cooking for another 20 minutes.
Step 8:

After that, add the sautéed vegetables from the skillet, the chicken meat cut into pieces, the salt, sugar, and other spices to the pot.
Step 9:

Stir, cover, and cook over low heat for 15–20 minutes.
Step 10:

Let the soup rest for about half an hour.
Step 11:

Plate it up and serve with croutons. Enjoy!