Pea Soup with Chicken and Smoked Bacon (without Potatoes)

Prepare all necessary ingredients.

Rinse the peas thoroughly several times. Then cover with approximately 500 ml of water and leave for 2-3 hours.

After this time, transfer the peas to a saucepan (do not change the water). Cook the peas over moderate heat until tender, which takes an average of 40-60 minutes. If necessary, add hot water during cooking.

Pour 1 liter of water over chicken drumsticks in a pot. Add peppercorns and a bay leaf. Bring to a boil, skim off the foam, and cook for 25-30 minutes.

Then remove the chicken drumsticks from the broth and strain the broth.

The peas should be well-cooked and soft. If desired, you can mash the peas with a potato masher to achieve the desired consistency of the pea soup.

Pour the chicken broth into the saucepan with the peas, season with salt, and stir. Cook for 15 minutes.

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

Cut the bacon into arbitrary small pieces.

In a frying pan, render a little fat from the bacon over low heat.

Add the chopped vegetables to the bacon in the pan and sauté for 4-5 minutes.

Add the sautéed vegetables with bacon to the pea soup and cook for another 2-3 minutes. Turn off the heat.

Separate the chicken meat from the bones and cut it into arbitrary pieces.

The pea soup is ready. Ladle the soup into bowls, add pieces of chicken meat, and serve. Bon appétit!