Peas, as a culture, were known in the ancient world and were widely used in food. Together with chicken breast, spices, and vegetables, peas became the basis for creating this dish. Over time, the recipe for pea soup with chicken has acquired numerous variations and gained popularity.
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped onion (1 medium)
- 1/4 cup chopped celery (about 3 stalks)
- 1 teaspoon minced garlic (1 clove)
- 4 cups unsalted chicken broth
- 4 cups water
- 1 package (16 ounces) dried peas, rinsed and drained
- 2 bay leaves
- 1/2 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- Salt and freshly ground black pepper
- 1/2 pound meaty ham bone or ham hocks
- 1 cup chopped carrots
- Freshly chopped parsley for garnish (optional)
Directions:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and celery and sauté for 3 minutes. Add the garlic and sauté for 1 minute more.
- Add the chicken stock and water. Add the peas, bay leaves, and thyme. Season lightly with salt and pepper to taste. 1.3 Add the ham bone to the soup. Bring the mixture to a boil, then reduce the heat. Cover and simmer, stirring occasionally, until the peas and ham are tender, about 60-80 minutes.
- Remove the ham from the soup, let it rest for 10 minutes, then slice or shred the meat, covered.
- While the ham is resting, add the carrots to the soup. Cover the soup and continue to cook, stirring occasionally, until the peas are cooked through, about 30 minutes.
- Return the ham to the soup, season with salt to taste. Serve hot, sprinkled with fresh parsley if desired.