A Soup to Put a Spring in Your Step!

For someone who’s spent no time in Great Britain, I’m a little obsessed with peas—particularly in the springtime, when they’re in season and found fresh. Nothing puts winter behind me faster than carrying home a bag of sun-warmed English pea pods and shelling them over a bowl at the dining table. 

We’re a ways from those bright months, though, and while I’m trying to embrace everything this season is good for—leeks, thick socks, roots, squashes, sleeping, quiet, brussels sprouts—it’s the perfect time to pull out the frozen peas (as teensy verdant pearls of hope).

So here’s a lush green soup that’s simple enough for a sick person’s palate, but doesn’t skimp on flavor. It’s full of nutrients, hearty but not heavy, and a swirl of winter and spring in one satisfying pot. It comes together quickly, with minimal prep—no onion chopping ahead. Happy souping! 

With all my warmth,

Elena♡

Green Pea Chicken Soup

Ingredients

• 1 cup frozen peas

• 2 cups baby spinach

• 2 sprigs mint

• 2 large boneless skinless chicken breasts*

• 6 cups of chicken broth*

• 2 leeks, trimmed and sliced

• 3 tsp fresh or frozen grated ginger

• 1 cup farro or grain of your choice (I used trader joe’s 10 minute farro—quick and easy!)*

• 1-2 Tbsp homemade or store-bought pesto

• salt

• olive oil

• juice of 1 lemon

Directions

1. In a large dutch oven, heat 2 tbsp olive oil over medium high heat. Add leeks and ginger, cooking until starting to brown. Season with a heavy pinch of salt. 

2. Add broth and turn heat to high. Bring to a boil. Drop spinach into broth for about 20-30 seconds, scooping it out with a spider or handheld strainer and into a blender. Repeat with mint leaves.  Boil peas in broth for about 3-4 minutes, and scoop them into the blender as well. (It’s okay if some peas get left behind or if some leeks piggyback their way into the blender.)

3. Purée peas, spinach, and mint along with a tablespoon or two of pesto until smooth. 

4. Pour the green puree back into the pot and season with salt to taste. Add the chicken, reduce to a simmer and cook, covered, for 15-20 minutes or until chicken is cooked through. 

5. Remove chicken from pot, pour the farro in, and shred the chicken while farro cooks. I used Trader Joe’s 10-minute farro

6. Return chicken to pot and turn off the heat. Taste and adjust salt if need be. Pour in lemon juice. 

7. Serve with a drizzle of good quality extra virgin olive oil. Curl up under a blanket and enjoy! 💚🥣

Notes

• I used raw chicken for this recipe because it’s what I had. However, pre-cooked chicken, such as a store-bought rotisserie chicken works too. Just shred and add towards the end. 

• Using bone broth is a great high-protein option for this recipe. I used 3 cups of chicken bone broth and about 3 cups of water. 

• A pre-cooked grain like the 10-minute farro from Trader Joe’s is ideal here to save you time. You could also use frozen or pantry microwaveable rice. Any grain will do, though—just be sure to adjust cooking time to package directions.