Springtime Chicken Soup With Peas & Chives Recipe
Ingredients
1-1/2pounds bone-in mixed chicken parts
214.5-ounce cans chicken broth + 1/2 cup water
3sprigs parsley
1small onion, quartered
1bunch chives, 1 tablespoon chopped, the remaining amount left whole
3cups peeled, diced new potatoes
1cup frozen peas, thawed, divided
Salt and white pepper, to taste
Cooking Instructions
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.