Chicken and Pea Soup

A community recipe by symphony0509

Not tested or verified by Nigella.com

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Introduction

This is a one pot dish that's ideal for cold weather. A comfort food I inherited from my mother. She's full of good food ideas. Aren't all mothers like that?

Ingredients

Serves: 3

Metric Cups

2 chicken legs (cut in half)
bread flour
2 cloves garlic (chopped)
1 medium onion (chopped)
3 medium potatoes (cubed)
½ kilogram frozen peas (thawed)
1 litre boiling water
1 chicken bouillon cube
dried thyme
fresh oregano
salt
pepper

2 chicken legs (cut in half)
bread flour
2 cloves garlic (chopped)
1 medium onion (chopped)
3 medium potatoes (cubed)
1⅛ pounds frozen peas (thawed)
1⅘ pints boiling water
1 chicken bouillon cube
dried thyme
fresh oregano
salt
pepper

Method

Chicken and Pea Soup is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat up ordinary olive oil in pan, enough for browning the chicken pieces.

Season the chicken with salt and pepper, dredge with flour and brown all sides in hot oil. Set aside. Pour off excess oil leaving about a tablespoon in the pan.

Saute garlic and onions in the same pan until tender.

Replace browned chicken pieces with all the nice juices that leaked out of the meat. Add potatoes, peas, water, bouillon cube, and the dried herbs.

Simmer until the chicken and potatoes are done. Check seasoning and serve.

If you're in for a good movie, get the bones off and flake the chicken in chunks however way you like it. I like mine in large chunks.