Pea Soup with Chicken
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied by 2, 3, 4, 5, 6.
Makes great leftovers hot or cold.
Serve with Herbed Zucchini or Healthy Caesar Salad or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes – Low Sodium Version or Mushroom Salad
Serve with Caesar Salad or Herbed Zucchini or Mushroom Salad or Zucchini with Sun Dried Tomatoes
Ingredients
| 16 ounces Boneless, skinless chicken thighs (leave whole) |
| 2 tsp. Olive oil |
| 1 medium White onions (diced) |
| 2 cups No salt added vegetable stock |
| 2 cup Frozen peas |
| 1/2 tsp. Salt |
| 1 tsp. Dried mint |
| 2 cup Water |
Instructions
When the oven is hot, add the chicken thighs to the pan and roast for about 20 minutes. Turn the chicken thighs once or twice.
While the chicken is cooking, place the olive oil in a large sauce pan over medium high heat.
Add the diced onions and cook for about ten minutes. Stir frequently and adjust the heat so the onions don't brown.
Add the vegetable stock, peas, water, salt, and peppermint.
Bring to a slow boil, then reduce the heat and simmer for 20 minutes.
Puree the soup in a blender.
Remove the chicken from the oven and let cool slightly. Cut into large chunks and add to the pureed soup.
Serve.
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
One of our chefs had a lovely warm pea soup like this at a restaurant recently but there was something missing. The pea soup was sweet and a bit salty with just a hint of mint flavor. The roasted chicken thighs rounds that out with a nice savory flavor and makes this a great meal. Serve it with a side salad and you are good to go.