Springtime Chicken Soup with Peas and Chives

Contributed By: LR


1 1/2 pounds bone-in mixed chicken parts
2 cans (14.5-ounce each) chicken broth plus 1/2 cup water
3 sprigs parsley
1 small onion, quartered
1 bunch chives, 1 tablespoon chopped, the remaining amount left whole
3 cups peeled, diced new potatoes
1 cup frozen peas, thawed, divided
Salt and white pepper, to taste


Put chicken parts into a saucepan and add chicken broth, parsley sprigs and onion. Bring to a boil over medium-high heat, then reduce heat to very low and
simmer for 10 minutes.
Turn off the stove and let the chicken cool in the liquid for 20 minutes.
Strain, reserving broth, chicken and onion. Remove skin, pull chicken off bone, dice and set aside.
Put onion, whole chives, potatoes, 1/2 cup peas and the reserved broth into a soup pot. Bring to a boil and then simmer until potatoes are tender, about
10 minutes.
Using a slotted spoon, reserve 1 cup of potatoes. Puree the remaining soup in a food processor or blender. Return the pureed soup to the pot, add diced
chicken, reserved potatoes and remaining 1/2 cup peas.
Over medium-low heat, bring to a simmer, ladle into bowls and sprinkle with chopped chives to serve.

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