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Chicken Vegetable Soup
An unusual chicken vegetable soup with green peas, parsnips, and pasta...
Ingredients
- 1/2 cup elbows or other small pasta
- 1/2 cup green split peas
- 2 1/2 lbs boneless chicken breasts
- 5 cups chicken broth
- 1 cup water
- 2 large onions
- 3 large carrots
- 3 parsnips
- 3 celery stalks
- 1/2 lb white button mushrooms
- sea salt and fresh ground pepper to taste
- fresh dill to taste
Prep
- Rinse the split peas, pick out any stones, and drain well
- Finely chop the onions
- Clean the carrots, parsnips, and celery and slice into bite sized chunks
- Clean and slice the mushrooms
- Chop the dill
Directions
Put the chicken, the chicken broth, and the water in a large pot. Bring to a boil.
Reduce the heat and add all of the vegetables and the split peas. Add more water if you need it.
Bring the soup to a boil again. Lower the heat and simmer until the chicken is cooked through and the vegetables and peas are tender. This will take at least one hour.
Remove the chicken from the pot and cut it into bite sized pieces. Return it to the pot.
Add the pasta and reheat gently until the pasta is tender. Season with the sea salt and pepper. Stir in the fresh dill.
Enjoy from Cape Cod Soups!
