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Pea soup with green peas

Author
Cookinero 12 Nov 2025
710
Pea soup with green peas

Pea soup with chicken, potatoes, onions, carrots and green peas is perfect for lunch. The soup is tasty, light and not overloaded. All ingredients are dietary and healthy.

How to cook Pea soup with green peas

Step 1

Pea soup with green peas

Cut the onion and carrot into small cubes.

Step 2

Pea soup with green peas

Cut the potatoes into 5 mm cubes.

Step 3

Pea soup with green peas

Cut the chicken fillet into small cubes 1-1.5 cm in size.

Step 4

Pea soup with green peas

Finely chop the parsley and garlic.

Step 5

Pea soup with green peas

Heat vegetable oil in a frying pan. Fry onions and carrots over medium heat for 5-7 minutes until golden brown.

Step 6

Pea soup with green peas

When the water in the pan boils, add the potatoes.

Step 7

Pea soup with green peas

Bring the potatoes to half-cooked, then add the chicken fillet and green peas to the pan. Cook the soup over low heat, skimming off the foam periodically.

Step 8

Pea soup with green peas

When the potatoes and chicken are done, add the sautéed onions and carrots to the soup. Stir and cook the soup for another 10 minutes.

Step 9

Pea soup with green peas

At the very end, add parsley, garlic, salt and pepper to taste. Remove the soup from the heat, cover with a lid and let it sit for 30 minutes.

Step 10

Pea soup with green peas

Pea soup with green peas is ready. Enjoy!

Pea soup with green peas - FAQ About Ingredients, Baking Time and Storage

Yes, you can easily make this soup vegetarian by omitting the chicken. The vegetables and broth will still create a flavorful soup. You might want to add a bit more vegetables like celery or bell pepper for extra flavor and texture.
Yes, frozen peas work perfectly fine in this recipe. Add them as you would fresh peas. They may cook slightly faster, so keep an eye on them to avoid overcooking.
Properly stored in an airtight container, this pea soup will last 3-4 days in the refrigerator. Make sure to cool it completely before storing.
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating. You may need to add a splash of water or broth when reheating as the soup can thicken.
Yes, for a slow cooker, follow the steps until adding the potatoes, then transfer everything to the slow cooker and cook on low for 6-8 hours. For Instant Pot, use the sauté function for the initial steps, then pressure cook on high for 10 minutes with a natural release.
This soup is quite hearty on its own, but it pairs well with crusty bread, garlic bread, or a simple green salad for a more complete meal. For a lighter option, serve with a side of steamed vegetables.
If your soup is too thick, simply add more water or broth, a little at a time, until it reaches your desired consistency. Warm the liquid first to avoid cooling down the soup too much. Stir well while adding.
Yes, but you'll need to adjust the recipe. Use about 1 cup of dried peas and soak them overnight. Then, add them at the beginning with the potatoes and simmer until tender, which may take 1-2 hours. You'll also need to increase the amount of liquid significantly.

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