Chicken Soup with Canned Peas and Egg
by Editorial Staff
A simple but delicious chicken broth soup with potatoes, green peas, and a boiled egg will become a pleasant variety in a series of familiar first courses. Children will definitely like this soup.
Ingredients
- Food (for 8 servings)
- Chicken thighs – 2 pcs. (500 g)
- Potatoes – 3-4 pcs. (400 g)
- Carrots – 1 pc. (100 g)
- Bulb onions – 1 pc. (100 g)
- Eggs – 2 pcs.
- Canned green peas – 1 can (380 g)
- Fresh dill – 2-3 branches
- Ground black pepper – 1 pinch
- Salt – 1 teaspoon
- Vegetable oil – 2 tbsp
Directions
- Prepare all ingredients.
Peel vegetables. For this soup, you can take any parts of the chicken, I used two chicken thighs in a 3L pot.
- Cover the eggs with water and cook after boiling for 8-10 minutes.
- Wash the chicken meat thoroughly, add 2 liters of water and bring to a boil. Skim off the foam and cook until the meat is tender about 40 minutes.
- Cut the peeled onions into small cubes, grate the peeled carrots on a coarse grater.
- Heat vegetable oil in a skillet and fry the onion until transparent, about 3-4 minutes over medium heat.
- Add the carrots to the pan and fry for 5-7 minutes until the carrots are soft.
- Remove the finished chicken meat from the broth and refrigerate.
- Cut the peeled potatoes into thin cubes.
- Put potatoes in boiling broth and cook for 15 minutes.
- When the potatoes are tender, add the contents of the skillet to the pot.
- Separate the chicken meat from the bones, fiber, or cut into small pieces.
- Add a jar of green peas along with the marinade to the saucepan.
- Season with salt and black pepper to taste.
- Peel the boiled eggs, grate on a coarse grater and add to the saucepan. Bring to a boil and cook for 2-3 minutes.
- Finely chop the fresh dill, add to the saucepan and turn off the heat.
- Let the soup sit for 5-10 minutes.
- Pour the soup into portioned bowls and serve.
- The taste of eggs is almost imperceptible, but the first course has become more useful.
Delicious and easy, it’s worth trying!
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