Chicken Black Eyed Pea Soup
Equipment
- Large soup pot
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup dried black-eyed peas, soaked overnight and drained
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Sauté The Aromatics
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
Add Veggies And Chicken
- Stir in diced carrots and celery. Cook for an additional 3-4 minutes until slightly softened. Add the bite-sized chicken pieces to the pot. Cook until chicken is no longer pink on the outside.
Incorporate Black Eyed Peas
- Pour in the soaked and drained black-eyed peas. Stir well to combine with the other ingredients.
Simmer The Soup
- Pour in the chicken broth and add dried thyme and oregano. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-35 minutes or until the black-eyed peas are tender and the chicken is cooked through.
Serve And Enjoy
- Once the soup is ready, ladle it into bowls. Garnish with freshly chopped parsley for an extra burst of flavor. Serve hot and enjoy this comforting Chicken Black Eyed Pea Soup with your favorite crusty bread or a side salad.
Notes
Feel free to adjust the seasoning and ingredients according to your personal preferences. Cooking is all about creativity and making it your own!