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Chicken N Yellow Split Pea Soup
Just about any type of pork, including bacon and ham, are common ingredients in green pea soup. Yellow pea soup and chicken go together, the yellow and white complementing each other. Almost every vegetable adds a great taste to green or yellow pea soup. That allows shoppers to stock up on fresh vegetables when they are on sale and gives them the freedom to try out different recipes to see which vegetables they like best with which soups.
There are times a recipe calls for stock or you want to make soup more flavorful and that is possible by using your own homemade stock. When you trim and peel vegetables, put the tops, bottoms and peels in a large pot with 6 cups of water. Whether it is carrots, potatoes or celery, chop them in pieces and make a healthy, tasty stock for soup or stews. Bring the water to a boil, cover, reduce the heat to simmer and cook for an hour. Let it cool, strain the liquid, and put it in a container to freeze until needed. Add seasonings while you cook the soup.
Because soup is warm and comforting, it is a great meal for one or two people. If your family likes meat, make stock from vegetables and include the bones from ham, chicken, turkey, and beef. Then you will always have healthy stock on hand that you made yourself, so you know it is good for your family. Use fresh vegetables, as they have the best taste.
Chicken adds a Special Look to Yellow Pea Soup
The beautiful color of the soup and the onion spice ball lead to an interesting soup that spices up the meal and creates a satisfying, delicious dinner. Use your own homemade vegetable or chicken stock to make this special soup even better.
Ingredients -
8 cups vegetable or chicken stock
1 peeled medium onion with 2 cloves inserted, one on each side
1 pound split yellow peas
½ teaspoonful dried rosemary
2 stalks celery
1 carrot
2 chicken breasts, skinned and boneless
⅛ teaspoon pepper
1 teaspoon olive oil
1 teaspoon salt
Fresh parsley for garnish
Preparation:
Sort through and rinse the dried peas several times, removing stones, stems, or damaged peas. Put the peas in a large bowl and fill it with water. Cover the bowl and let them soak overnight. Drain the next day.
Put the peas in a large saucepan that has a thick bottom. Cover them with the 8 cups of stock and put the pan over high heat until it comes to a boil. Reduce heat to medium low, cover and simmer.
Rinse the chicken breasts and cut them into large chunks. Heat the olive oil in a skillet over medium high heat and put the chunks in, moving them around until all sides of each chunk are a light golden color. Remove from the heat and put the chicken in with the peas.
Peel the carrot and shred it. Cut the celery into small slices. Crush the rosemary between your finger and thumb and sprinkle it into the soup with the celery and carrot. Add the remaining seasonings and the onion spice ball.
Cover and simmer for 1 and ½ hours. Stir every 20 minutes to prevent any burning or scorching. Remove the onion spice ball and discard it. Add ½ cup of water if you prefer the soup thinner.
Garnish with parsley, serve, and enjoy.
(Serves 4)
Yellow Split Pea Soup
Photo Description:
This large deep clay bowl shows off the yellow split-pea soup made for the evening meal and particularly shows the delicious chicken broth and chunks of chicken used to make the meal more tasty than usual. Just a bit of salt and pepper with a touch of dried rosemary start this vegetable meal on its way to the dinner table. Fresh parsley makes a perfect garnish on the side of the bowl and whether the soup is to supply warmth towards the afternoon chill or just be a yummy main dish or appetizer, it is a pleasant treat for all.
