Pea Soup

NOTE: if you’re making this soup with leftover turkey (and turkey stock), skip the step with simmering the chicken pieces. Just add the cooked, cut-up turkey at the end, after the vegetables are cooked.

Ingredients

• 8 cups chicken or turkey stock or 4 cups stock with 4 cups water
• 12 bone-in, skinless chicken thighs OR 4 none-in, skinless chicken breast halves (unless you’re using cooked turkey…)
• 1 pound dried green peas
• 4 carrots peeled and diced small
• 2 medium onions peeled and diced small
• salt and pepper to taste

Directions

1. In a large soup pot, add the chicken and stock.  Uncovered, bring to a boil, and simmer until the chicken is cooked through, approximately 25-35 minutes.  When the chicken is cooked, removed from pot, and cool to room temperature.
2. Add the dried peas to the hot stock, and simmer, covered, for approximately 1-1 ½ hours, or until the peas are soft and mushy.  You might have to add water to the pot if the liquid seems to thick.
3. While the peas are cooking, peel and cut the vegetables.  Add them to the pot when the peas are cooked through.  Simmer for 15-20 minutes, or until cooked to your liking.
4. While the veg is cooking, cut or shred the cooked chicken.
5. When the veg is cooked, put the cooked chicken back in the pot, and bring back to a simmer.  Adjust the flavor with salt and pepper to taste.

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