Warming and filling, light and nutritious, tasty and aromatic, quickly prepared from simple ingredients … a hot dish - chicken soup with cabbage, frozen tomatoes and peas. Step-by-step recipe with a photo. Video recipe.
Soups are an important part of our diet. When cooked correctly, they are well absorbed and improve digestive function. In cool weather and frost, a rich soup with homemade chicken will warm the soul and body well, which is perfect for both lunch and dinner. The variations of this dish are truly endless. Today we will prepare a rich in taste chicken soup with cabbage, frozen tomatoes and peas, which will decorate any dinner table.
This soup can be cooked with beef or turkey, but I chose chicken. On the basis of chicken broth, the soup is lighter and more dietary. Green peas give additional flavor and sweetness. Canned peas are undesirable to use, they give the dish a different taste. But frozen tomatoes can be replaced with canned or fresh ones, they will give a unique aroma and richness. White cabbage is used in the recipe, but the soup will be delicious with cauliflower. The number of ingredients is indicated conditionally, since they can be varied depending on the size of the pot and your taste preferences.
See also Cooking Duck Broth Soup.
- Caloric content per 100 g - 205 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Homemade chicken (any part) - 400 g
- White cabbage - 200 g
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Frozen tomatoes - 100 g
- Frozen green peas - 150 g
- Carrots - 1 pc.
- Potatoes - 2 pcs.
- Salt - 1 tsp or to taste
- Tomato sauce - 1 tbsp
- Onions - 1 pc.
- Ground black pepper - a pinch
Step by step cooking chicken soup with cabbage, frozen tomatoes and peas, recipe with photo:
1. Wash the chicken, cut into pieces and place in a cooking pot. Peel the onion, leaving only the top leaves. They will give the soup a beautiful golden hue. Send the onion to the chicken, cover the food with drinking water and bring to a boil. After boiling, reduce the temperature to the minimum setting, remove the foam from the surface and cook the broth for 45 minutes.
2. While the broth is cooking, prepare the vegetables. Wash the cabbage and chop into thin strips. Peel the potatoes and carrots, wash and cut into cubes: larger potatoes, smaller carrots.
3. When the broth is cooked, remove the onion. she has already done her job and send the prepared potatoes to the pan.
4. Place the carrots next.
5. Put in the tomato paste.
6. After 15 minutes of boiling, add the cabbage to the pot.
7. Boil the soup for 5 minutes and add the frozen peas. You do not need to defrost it beforehand, it will thaw right in the soup.
8. Next, place the frozen tomatoes in a saucepan. They can be frozen in any form: cut into rings or cubes, twisted in mashed potatoes or whole. Season the soup with salt and black pepper, add bay leaves and allspice peas. Boil the soup for 15 minutes and remove the pan from heat. Leave the chicken soup with cabbage, frozen tomatoes and peas to infuse for 15 minutes, then serve it with croutons or croutons.
See also the video recipe on how to cook chicken soup with young peas.
