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Chicken with Pea and Potato Soup


  • 1 tablespoon expeller pressed corn oil
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • ½ teaspoon fresh ground black pepper
  • 1 medium yellow onion, diced
  • 2 pounds boneless chicken
  • breast, cut into 1 inch Cubes
  • 1 cup frozen petite peas, thawed and drained
  • 2 Yukon Gold potatoes, peeled and cubed
  • 5 cups chicken stock
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons fine~ chopped fresh cilantro
  • 1 lime, quartered


Heat corn oil in a medium stockpot over medium heat. Add onion and saute for 5 minutes or until translucent. Add chicken pieces and brown on all sides. Add peas, potatoes, and chicken stock and stir. Add turmeric, paprika, ginger, coriander, salt, and freshly ground pepper.
Increase heat to high and bring to a boil. Skim the white scum off the top as it appears. Reduce heat to low, cover, and simmer for 20 to 30 minutes or until chicken is cooked through and vegetables are tender.
Taste the soup and adjust salt and pepper, if necessary. Transfer to tureen or individual soup bowls and sprinkle cilantro on top. Serve with lime quarters.