Chicken Soup with Green Peas
There is nothing quite like a steaming bowl of homemade chicken soup, and this Ukrainian version with sweet green peas is pure comfort in a pot. You start by simmering bone-in chicken thighs low and slow with bay leaf, peppercorns, and celery until the broth turns rich and golden. Then the vegetables get a quick sauté for extra depth, and a handful of bright green peas joins right at the end so they stay tender and sweet. The result is a soup that feels both light and satisfying, the kind of meal you want on a chilly evening or whenever you need a little warming up.
Chicken soup holds a treasured place in Ukrainian home kitchens, where a pot of “kuryachyi sup” has long been the go-to remedy for cold weather, tired bodies, and growing children. While clear chicken broth with noodles is the classic, cooks across the country love to dress theirs up with whatever the garden offers, and tender green peas are a favorite addition come spring and summer. The little touch of dried Provençal herbs here nods to the European influences that have woven their way into modern Ukrainian cooking, giving the soup a gently aromatic lift without overpowering its honest, home-cooked soul.
The real secret to a clear, flavorful broth is patience. Keep the heat as low as it will go once it reaches a boil, and skim off the foam as it rises during that first hour of simmering. This is what gives you a clean-tasting soup rather than a cloudy one. Straining the broth and wiping out the pot before you build the soup may seem fussy, but it rewards you with a beautifully clear base for the sautéed vegetables.
Tips & Substitutions
- Chicken cuts: Bone-in thighs give the richest broth, but you can use drumsticks, a chicken quarter, or even a small whole chicken cut into pieces.
- Peas: Frozen peas work perfectly and need no thawing. Fresh shelled peas are wonderful in season; just add them with a couple extra minutes if very fresh.
- Herbs: No Provençal blend on hand? Use a pinch each of dried thyme, rosemary, and oregano, or simply finish with fresh dill or parsley.
- Lighter version: Skip the sautéing step and add the vegetables straight to the strained broth for a leaner, brothier soup.
- Extra body: Add a small handful of rice or fine noodles along with the potatoes if you’d like a heartier bowl.
Serve this soup piping hot, ladled into deep bowls with the shredded chicken and peas in every spoonful. A scattering of fresh dill and a slice of crusty bread make it a complete meal. Leftovers keep beautifully in the fridge for up to three days and taste even better the next day once the flavors have settled. You can also freeze it for up to three months, though the potatoes soften a little on thawing. Reheat gently on the stovetop and enjoy. Smachnoho, or as we say, enjoy your meal!
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
Place the chicken thighs in a pot. Add the small onion cut crosswise, the bay leaf, the peppercorns, and the celery stalk cut into 3 pieces. Pour in 1.8 liters of water and bring to a boil. Reduce the heat to the lowest setting and simmer, covered, for about an hour, periodically skimming off the foam.
Cut the carrots in half lengthwise, then slice them into thin pieces. Finely chop the onions and garlic. Cut the potatoes into cubes.
Turn off the heat under the pot. Remove the chicken thighs to a plate. Strain the broth and wash the pot.
Return the pot to the stove and add 2 tablespoons of oil. Add the vegetables and sauté for 7 minutes, stirring often. Add the Provençal herbs and sauté for 1 more minute.
Now pour in the broth and add the potatoes, salting to your taste. Bring back to a boil and cook until the vegetables are tender, about 15 to 20 minutes.
Take the meat off the bones and break it into pieces. Five minutes before the soup is done, add the meat and the peas (frozen peas need not be thawed first).
Your chicken soup with green peas is ready! Serve it hot. Enjoy!
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