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Pea soup with smoked chicken

Author
Cookinero 2 Feb 2026
730
Pea soup with smoked chicken

The classic version of pea soup is cooked on the basis of pork broth. In this recipe, we take smoked chicken as the basis for the broth. Soup based on chicken broth turns out to be more dietary, but no less tasty. Smoked meats give pea soup a rich aroma that awakens the appetite. This pea soup turns out thick and satisfying.

How to cook Pea soup with smoked chicken

Step 1

Pea soup with smoked chicken

Cut the onion into half rings, the potatoes into strips. Grate the carrots on a coarse grater.

Step 2

Pea soup with smoked chicken

Chop the smoked chicken breast into bite-size pieces.

Step 3

Pea soup with smoked chicken

Heat a frying pan with vegetable oil. Fry the onion and carrot until golden brown.

Step 4

Pea soup with smoked chicken

Pour 2-2.5 liters of water over the peas and wait for it to boil. Cook for 10 minutes. Then add the potatoes and cook for another 20 minutes.

Step 5

Pea soup with smoked chicken

Add the contents of the frying pan and smoked chicken breast to the pan, add salt and pepper. Cook the soup for another 10-15 minutes.

Pea soup with smoked chicken - FAQ About Ingredients, Baking Time and Storage

Yes! Smoked turkey, ham, or even cooked bacon make great alternatives. For a vegetarian version, use smoked tofu or add a dash of liquid smoke to mushrooms for depth.
Omit the chicken and use vegetable broth instead of water. Add umami with mushrooms, soy sauce, or miso paste. For creaminess, blend half the soup or stir in coconut milk at the end.
Absolutely! Use 3 cups frozen peas (no need to soak) and add them with the potatoes. Reduce cooking time by 5-10 minutes since they cook faster than dried peas.
Store in airtight containers for 3-4 days in the fridge. Reheat gently on the stove with a splash of water or broth. Freeze for up to 3 months—thaw overnight before reheating.
Skip potatoes and add cauliflower florets instead. Increase protein with extra chicken and consider adding spinach or kale for bulk. Use olive oil or butter for frying veggies.
Keep the pan at medium heat and avoid overcrowding. Stir occasionally, letting the onions and carrots caramelize evenly. Add a tablespoon of broth if they start to dry out.
Top with fresh herbs (dill or parsley), a dollop of sour cream, or croutons. Pair with crusty bread or a crisp salad. A squeeze of lemon brightens the flavors!

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