Hearty pea soup with chicken, potatoes and carrots

Hearty pea soup with chicken

Hearty, appetizing and delicious with chicken. The soup has a special aroma due to rosemary, garlic and dill and tastes very nutritious and delicious with potatoes, carrots and celery.

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  • 200 g peas
  • 4 chicken legs
  • 1-2 carrots
  • 2 celery
  • 1 onion
  • 2-3 tbsp oil
  • ½ tsp rosemary, dry
  • Salt, to taste
  • pepper, to taste
  • 1 800 ml chicken broth, or water
  • 1 bay leaf
  • 3-5 potatoes
  • 2 garlic cloves
  • 3-5 sprigs dill


  1. Soak the peas in the water for 1-2 hours, then rinse.
  2. Remove the bones from the chicken thighs and cut into medium-sized pieces.
  3. Cut the carrots and celery into not too large pieces.
  4. Dice the onion finely.
  5. Heat the oil in a saucepan over medium-high heat.
  6. Fry the chicken for 10 minutes.
  7. Add the carrots, onions, rosemary, salt and pepper.
  8. Cook an additional 5 minutes, stirring constantly.
  9. Add the broth or water to the saucepan, add the peas and bay leaf.
  10. Let the soup simmer over low heat for about 20 minutes.
  11. Cut the potatoes into medium-sized pieces and add to the saucepan.
  12. Let the pea soup cook for another 20 minutes.
  13. 5 minutes ahead add chopped garlic and dill to the end of the pea soup.


  • bowl
  • pot
  • knife
  • cutting board
  • spatula

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