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No. 0065 Eastern European Free recipe

Chicken, Pea and Corn Soup with Dill

Tender chunks of chicken thigh, sweet peas, corn and diced carrot fill a herby, green-flecked broth that tastes like early summer. A spoon of sour cream melting into the center and a heavy hand with fresh dill make it distinctly Eastern European. It is a speedy thirty-minute soup that relies mostly on freezer staples.

4.9 from 97 cooks

Overhead bowl of chicken soup with peas, corn, carrot, sour cream and chopped dill
Photo: I Own My Food Art on Pexels
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
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Method 5 steps

  1. Heat the oil in a pot over medium-high heat and sear the chicken pieces for 5 minutes until lightly browned.

  2. Add the onion and carrot and cook 4 minutes until the onion softens.

  3. Pour in the stock, bring to a boil, then simmer 12 minutes until the chicken is cooked through.

  4. Add the peas and corn and simmer 4 minutes, then stir in most of the dill and the parsley.

  5. Season with salt and pepper, ladle into bowls and top each with a spoon of sour cream and the remaining dill.

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