Composition / ingredients
Step-by-step cooking
Step 1:
How to make classic pea soup with chicken? Prepare the necessary ingredients for this. Take split peas - it does not require prolonged soaking (this will be indicated on the package). For cooking soup, you can use any part of the chicken. Peel the potatoes in advance and rinse.
Step 2:
Rinse the chicken in running water. Then put it in a saucepan, pour clean water and put it on fire. Bring to a boil. When boiling, foam will appear - it must be removed. After removing the foam, add the washed peas to the pan and cook it together with the chicken for 40 minutes.
Step 3:
Cut the peeled potatoes into pieces and put them in a saucepan with soup. Leave to cook for another 15-20 minutes.
Step 4:
Peel the onion and carrot and rinse. Finely chop the onion and grate the carrots.
Step 5:
Pour a little vegetable oil into a hot frying pan and fry the chopped vegetables for 3-5 minutes over low heat.
Step 6:
Add the finished roast to the soup. Add salt and spices to taste. As a spice, I add a little ground pepper.
Step 7:
Boil the soup for a couple more minutes and remove the pan from the heat. Pour the finished soup on plates and serve it to the table hot. Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
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
- 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 whole green peas - 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
