Creamy Chicken - Green Peas Soup with Tarragon – Fast and Easy!

Everybody's favorite - Guaranteed !

6-8 servings
Preparation Time: 5 min
Cook time: 35 - 55 minutes
Ready in: 40 min - 1 hour

If you use cubed chicken, reduce step 1. to 20 minutes.
Instead of peas, you can use green beans and 1 tsp vinegar.

Step 1.
10 cups water
1.5 lb chicken (breast, drumsticks, thighs ~ bone-in, or cubed)
3 cubes Knorr Chicken bouillon
(You can use 1 lb. of cubed rotisserie chicken or leftover turkey.)

Step 2.
1 peeled red potato, diced
½ cup Barilla orzo pasta or quick-cooking barley

Step 3.
3-4 oz sliced baby carrots
2 oz finely sliced parsnip, or 1/3 bunch chopped Italian parsley
½ lb frozen petite green peas

Step 4.
1 tsp thyme
2 egg yolks
1/3 cup sour cream

Bring to boil the Step 1. Ingredients over high heat, then reduce heat to low, and simmer for 35-40 minutes. If you use cubed chicken simmer for 15-20 minutes.

Put in Step 2. Ingredients, bring to boil over high heat, then reduce heat to low, and simmer for 8 minutes.

Put in Step 3. Ingredients, bring to boil over high heat, then reduce heat to low, and simmer for 3-4 minutes.

Turn the heat to medium-high, mix together Step 4. Ingredients until smooth, pour in soup slowly while constantly stirring, bring it to bubbling. (1-2 minutes)
(Trick: before pour the mixture in the soup, dilute it with ½ cup soup and mix until smooth.)

When it starts bubbling, pull it off the heat and you are ready!

Serving suggestion

If you used bone-in chicken (not cubed) serve it on a separate plate with horseradish and fresh bread.