Pea Soup with Chicken Strips
30 min
Ready in under 30 minutes and thick enough to actually fill you up. Blended smooth with a splash of cream — weeknight dinner sorted.
soupchickenquick
Creamy, warming curry soup topped with shredded chicken, peas, and spring onion. The whole family goes back for seconds.
Instructions
- 1
Roughly chop the onion. Halve the apple, remove the core, and chop it coarsely.
- 2
In a pot, fry the onion and apple in margarine until softened. Sprinkle in the curry and fry for another minute, then add the flour and stir it in well. Gradually pour in the water with the stock cubes, stirring constantly. Add the cream and let the soup simmer for about 10 minutes.
- 3
Use a stick blender to blitz everything into a smooth, even soup.
- 4
Melt margarine in a hot frying pan and cook the chicken fillets over medium heat for 2 minutes on each side. Season with salt and pepper, then finish on low heat with a lid on for 4 minutes. Move the fillets to a plate and let them rest while you make the topping.
- 5
In the same pan, fry the chopped onion and spring onion until translucent, then add the frozen peas and let everything cook gently for a couple of minutes. Pull the pan off the heat.
- 6
Tear the chicken into small pieces and toss it together with the onion and pea mixture. Spoon the topping over the soup to serve.
Per average serving
10
Calories
kcal
0.3
Protein
g
2.3
Carbs
g
0
Fat
g
0.4g
Fiber
1.1g
Sugar
243mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
10
Calories
kcal
0.3
Protein
g
2.3
Carbs
g
0
Fat
g
0.4g
Fiber
1.1g
Sugar
243mg
Sodium
Tips from the kitchen
- Fry the curry powder with the onion and apple for a full minute before adding the flour. That short time in the fat wakes up the spice and gets rid of the raw edge. Skip it and the soup tastes flat.
- Add the water gradually and keep stirring. If you dump it all in at once after the flour, you get lumps. A slow pour while stirring keeps it smooth before the blender even comes out.
- Let the chicken rest on the plate before you tear it. Even just 5 minutes makes a difference. Cut into it too soon and the juices run out onto the board instead of staying in the meat.
- The peas go in frozen. They only need a couple of minutes in the pan and they hold their color better that way. Overcooked peas turn grey-green and mushy, which is not what you want sitting on top of the soup.
- Taste the soup after blending, before you plate it. The stock cubes carry a lot of salt, so hold back on seasoning the soup itself until you know where it lands.
Ways to vary it
- You can swap the cooking cream for coconut cream if you want a slightly different angle on the curry flavor. The soup gets a bit thicker and the sweetness shifts. Still works with everything else in the recipe.
- The green apple adds a gentle tartness that balances the curry. If you want that more pronounced, use a Granny Smith. If you barely want to notice it, a sweeter variety tones it down.
- For a bit of heat, stir a pinch of chili flakes into the pan when you fry the curry powder. The base recipe is mild enough for kids, so this is an easy way to make a separate adult portion.
Storage & leftovers
The soup base keeps well in the fridge for up to 3 days. Store the chicken and pea topping separately so it doesn't get soggy. The soup freezes fine on its own. Reheat it gently on the stovetop over low heat, stirring as it warms up. Don't boil it hard or the cream can split.
What to serve with it
A thick slice of crusty bread is all you need. Something with a bit of chew to scoop up the soup with.
UC
By Untrained ChefPublished 4 July 2026
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