Split Pea, Chicken, Potato and Carrot Soup

Ingredients

• Chicken Breast100 g
• Peas3/4 cup (150 g)
• Leek1/2 cup (50 g)
• Onion1/4 count (38 g)
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Vegetable Broth1/2 cup (120 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked peas.

2. 2

   Step 2

   Chop the onion with the leek and then cut the potato and carrot into small pieces. Heat a pot over high heat.

3. 3

   Step 3

   Once heated, add the onion with the carrot, leek and a pinch of salt. Stir-fry over medium heat for 3-5 minutes until the onion gets translucent.

4. 4

   Step 4

   Then add the potato, chicken, remaining broth and water until covering the vegetables.

5. 5

   Step 5

   Blend the peas with some broth until obtaining a creamy texture. Add the broth, salt and pepper and mix.

6. 6

   Step 6

   Serve on a deep plate with the cooked chicken breast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Split Pea, Chicken, Potato and Carrot Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.