Soup with chicken and green peas
Composition / ingredients
5
Servings:
Cooking method
1. Wash the chicken fillet, dry it and cut it into medium pieces, add salt and pepper. Fry the chicken in vegetable oil for 10 minutes until a light golden color forms.
2. Peel the vegetables. Grate carrots on a coarse grater, cut potatoes into cubes.
3. In boiling water, put the whole onion, potatoes, salt and bay leaf. Cook for 6 minutes.
4. Fry the carrots in the same pan where the chicken was fried for 3-5 minutes.
5. Put the green peas in the soup. Cook for about 10 minutes.
6. Then add the fried carrots and chicken to the pan. Cook for another 5 minutes.
7. Remove the finished soup from the fire. Serve with chopped herbs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
