Pea Soup with Smoked Bacon and Chicken

Prepare all necessary ingredients.

Thoroughly rinse the peas and cover them with 400 ml of water. Let soak for 3 hours.

Peel the onion.

For the broth, pour 1.2 liters of water into a pot, add the chicken drumstick, onion, bay leaf, and peppercorns. Bring to a boil, skim off the foam with a slotted spoon, and salt. Cook the broth over low heat for 45-50 minutes.

Transfer the soaked peas along with the water to a saucepan.

Cook the peas until almost all the liquid has evaporated and the peas are fully tender, approximately 40-50 minutes.

Peel the onion and cut it into cubes. Peel the carrots and grate them on a coarse grater.

Finely chop the bacon.

Heat a dry frying pan and fry the bacon pieces to render out the fat.

Add the carrots and onion to the bacon and sauté until soft, approximately 7-8 minutes.

Remove the chicken meat from the broth and strain the broth. Return the strained broth to the pot.

Add the peas to the broth and cook for 10 minutes.

Remove the chicken meat from the bone and cut it into arbitrary pieces.

Add the chicken meat and the sautéed vegetables with bacon to the pea soup. Taste and add more salt if needed. Cook for another 5 minutes. Turn off the heat.

Pea soup with smoked bacon and chicken is ready. Enjoy your meal!