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Chicken soup with fresh pasta and peas

Chicken soup with fresh pasta and peas


The backs and wings of the chicken are put in a pot of boiling water. It is foamed if necessary.

Finely chop the onion, slice the carrot, and thinly slice the celery leaves and put them in olive oil for a few minutes.

Put the cooked vegetables in the soup pot.

The pasta is broken into smaller pieces, put to boil in another pot when the water starts to boil.

When the pasta is cooked, drain the water and put it in the soup together with the spices, the peas drained of the juice and the meat taken down from the back.

Add fresh parsley (I didn't have any).

Good appetite



Chicken soup with gooseberries

Well, the Spaniards make gazpacho in the summer, others invent cold soups "in the fridge", others don't touch the fire at all to cook. In the Hungarian cuisine of Transylvania, summer comes with fruit soups / soups: cherries, apples, plums or. sour, even grape. Let it be. Look, it's!

And for ladies with the will and desire for beauty or youth without old age, gooseberries should be great friends given how rich in vitamin C they can hide in the strange fruit, neither grapes nor "bolundarita".

Idea for your beauty: mix a tablespoon of well-washed and crushed gooseberries with a tablespoon of yogurt and apply on the décolleté. Leave on for 10 minutes then remove with warm water and apply a little warm olive oil. The "baby skin" effect is guaranteed!

And you already know very well that I simply can't resist making the recipe exactly as I "caught" it, so that I could put my ideas among the creations of others, so out of longing for novelty. So here is my culinary "embroidery" around the idea of ​​the traditional gooseberry soup:


String in the country - The tastiest chicken soup recipes

We have prepared an article with the tastiest recipes with chicken soup for these hectic days in which the only topic of discussion is the flu and viruses that are making headlines around the world.

Did you know that chicken soup is one of the most recommended dishes in avoiding or treating the flu? Due to the large amount of protein, vitamin and other beneficial nutrients, it can help relieve symptoms.

Among the specialists' recommendations is intense hydration with warm liquids. Therefore, chicken soup and many vegetables can be a staple food during this period.

Homemade chicken and noodle soup

You need:

  • 1 piece Puiul Gospodarului
  • 2/3 onions
  • 1 piece of celery
  • 3 carrots
  • 1 parsley root
  • 1 parsnip root
  • 1 bell pepper
  • Green parsley
  • 100g flour
  • 1 or
  • Salt

Method of preparation:

For the noodles: mix the flour with the egg, salt and a little warm water. Knead until you get the noodle shell. Spread on a chopping board and cut into small, small strips. Leave in the fridge until the soup is ready.

For the soup: Cut the chicken and boil the chicken wings, back and chest. Once they have boiled well, well, they will be removed and left to cool. After they have cooled, remove the bones and cut the meat into small pieces.

In the same water in which he boiled the meat and boil the vegetables: carrots, onions, peppers and other roots.

Once they have boiled, add the meat and noodles.

Add salt, pepper and fresh parsley.

Spicy soup with chicken and hot peppers

You need:

  • Chicken breast with bone
  • 2 Green hot peppers
  • 1 Red bell pepper
  • 1 Red onion
  • 1 Sweet potato
  • 1 piece of lime
  • Fresh parsley
  • Green basil
  • A handful of peas
  • Different spices

Method of preparation:

Boil the chicken breast with the bone and then remove from the water.

Meanwhile, finely chop the rest of the ingredients. After the chicken has been removed from the water, add the ingredients to the water, apart from the sweet potato, and leave to boil.

Finely chop the chicken breast and add it back to the water. Leave everything to boil for half an hour, until the vegetables are boiled and then add the sweet potato, spices and lime juice.

Serve hot with or without toast.

Soup soup with chicken

You need:

  • Chicken breast with bone
  • A box of beans
  • Italian pasta
  • 1 Carrot
  • 1 Telina
  • 1 Preserve broth
  • 2 Medium potatoes
  • 1 Green pepper
  • 1 Onion
  • Olive oil
  • Parmesan
  • Parsley

How is it prepared?

Boil the chicken breast, take it out and leave it to cool, then cut it into small pieces and add it again in the water.

In the same water, boil the carrot, pepper, celery and onion. After boiling well, add the beans, pasta and potatoes. At the end a spoonful of broth, olive oil and parsley.


For starters, we will wash the chicken (copanels) and clean it of any tulle.

We will clean the onion, wash it, cut it into small pieces and add it to the pan that we have prepared beforehand with the oil heated.

Let it soften, stirring constantly so it doesn't burn, then add the chicken breasts to brown a little and take on the sweet taste of the onion (as long as they change their color a little to golden).

Add the frozen vegetables immediately (without letting them thaw), stirring gently with a spatula and simmer for about 10 minutes.

Then add the frozen peas, topping with chicken soup or water.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Meanwhile, add the tomato paste mixed with flour and a drop of water, and near the end (when the peas are cooked, ie the beans should be soft) season to taste with salt and pepper.

When the chicken with peas is ready, add the finely chopped dill and put the pan on the fire.

This chicken dish with peas can be served with polenta, toast and sour cream (cucumber vinegar, donuts, etc.)


Similar recipes:

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Chicken breast prepared in Marseille style with oranges, truffles and lemon juice. A French delicacy

Baked turkey with oranges

Baked turkey with oranges, Portuguese recipe with white wine, garlic and olive oil

Chicken stew

Chicken ragout recipe prepared with onions, carrots, beans, peas, bell peppers and tomatoes, seasoned with paprika

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Tagliatelle with chicken and peas

- 300ml mushroom sauce or cream for cooking
- a large chicken breast, cut into cubes
- a cup of frozen peas
- 150g grated cheese
- salt, pepper, spices for chicken to taste
- 2-3 cloves of garlic
- a tablespoon of butter, a tablespoon of olive oil

First we boil water for pasta, 1 liter of water for every 100g of pasta. When the water boils, put the pasta, a little salt and boil after the time indicated on the package. Halfway through the cooking time, add the peas. For example, my tagliatelle had to boil for 10 minutes, and in the last 5 I put the peas. When the cooking time is ready, we drain them nicely in a sieve, without passing them under a stream of cold water.

Put the butter and olive oil in a large pan. The oil is very important because it helps the butter not to burn. Fry the chicken cubes until nicely browned, then add the chopped garlic, salt, pepper, spices to taste and mix well. Let it cook for another 1 minute, then add the mushroom sauce, mix well and leave it on the fire until the sauce starts to boil, then add the pasta and peas and finally the grated cheese. Mix well until the cheese is melted and ready

Another option would be to put half of the cheese in the sauce, then put everything in a heat-resistant dish, put the rest of the cheese on top and put everything in the oven until the cheese is browned. Instead of peas you can use broccoli or any other vegetables. May you be the best!


Chicken peas

  • 600 g fresh peas
  • 4 upper chicken legs
  • 1/2 green pepper
  • 1/2 red pepper (or donut)
  • 2 small carrots
  • 1 onion
  • 5-6 tablespoons tomato sauce
  • 1 teaspoon flour
  • 2 tablespoons white wine
  • 500 ml chicken soup
  • 1 dill connection
  • 1 small bay leaf
  • 2-3 threads of thyme
  • 3-4 tablespoons olive oil
  • salt
  • peppercorns

Cook the meat in hot oil. If it is fresh, the peas are cleaned and washed, then boiled. If it is frozen, it does not need to be boiled.

Drain the oil in which I hardened the meat, leave only half, then cook the onion until it becomes translucent. Add the diced vegetables, stirring everything on the fire until the vegetables are soft. Extinguish everything with a little wine.

Put the meat over the vegetables again, add the peas and pour the chicken soup. If the sauce decreases too much during boiling, add 100-150 ml of hot water, depending on how much sauce we want to have on the food. Let it boil over medium to low heat for 5 minutes, then add the tomato juice, bay leaf, peppercorns and a pinch of salt.

Boil until the peas are soft, then remove from the heat. Finely chop the dill, put it in the pot and mix. We match the food with salt and pepper.


English smoked and pea soup

1. Heat the oil in a large pot. Add garlic and onion. Cook for 5 minutes.

2. Add the frozen peas and cook for another 5 minutes. Add the ciolan and chicken soup.

3. Reduce the temperature and cook for another 90 minutes until the meat begins to move away from the bone. If necessary, add the soup.

4. Remove the bone from the soup. Put the mixture in a blender and season with salt and pepper. Add the soup if the mixture is too thick.

5. Fry the peas in a pan for 5 minutes. Put the soup in bowls, sprinkle fried peas on top and serve with fresh bread.

30ml of olive oil
1 clove of garlic, crushed
500g of frozen peas
a smoked ciolan
1l of chicken soup
salt and pepper
30ml of butter
100g of fresh peas
fresh homemade bread


For starters, we will wash the chicken (copanels) and clean it of any tulle.

We will clean the onion, wash it, cut it into small pieces and add it to the pan that we have prepared beforehand with the oil heated.

Let it soften, stirring constantly so it doesn't burn, then add the chicken breasts to brown a little and take on the sweet taste of the onion (as long as they change their color a little to golden).

Add the frozen vegetables immediately (without letting them thaw), stirring gently with a spatula and simmer for about 10 minutes.

Then add the frozen peas, topping with chicken soup or water.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Meanwhile, add the tomato paste mixed with flour and a drop of water, and near the end (when the peas are cooked, ie the beans should be soft) season to taste with salt and pepper.

When the chicken with peas is ready, add the finely chopped dill and put the pan on the fire.

This chicken dish with peas can be served with polenta, toast and sour cream (cucumber vinegar, donuts, etc.)


  • Chicken with olives is a light dish that you can serve for lunch or dinner. It is a hearty food and easy to digest.
  • To get the best result, it is recommended to use fresh ingredients.
  • Depending on your preferences, you can change the amounts of ingredients in the recipe. You can use less garlic and more lemon for a fresher taste or you can change thyme with other herbs.
  • You can add hot peppers if you like spicy food.
  • You can use marinated chicken for extra flavor.
  • For this recipe you can also use chicken breast instead of legs / wings.
  • Chicken with olives is a dish suitable for the cold season.

Suitable gaskets