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Source: America's Favorite Food Associations

Springtime Chicken Soup with Peas and Chives
Sure to warm-up lunchtime conversation
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes
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1 1/2 pounds mixed chicken parts, bone-in,
2 cans (14.5 ounces) chicken broth
1/2 cup water
3 parsley, sprigs
1 small onion, quartered
3 cups new potatoes, peeled, diced
1 cup peas, frozen, divided
salt, to taste
pepper, to taste
1 bunch chives or 1 tablespoon chives, chopped

Put chicken parts into a saucepan and add chicken broth, parsley sprigs and onion. Bring to a boil over medium-high heat, then reduce heat to very low and simmer for 10 minutes. Turn off the stove and let the chicken cool in the liquid for 20 minutes. strain, reserving broth, chicken and onion. Remove skin, pull chicken off bone, dice and set aside.
Put onion, whole chives, potatoes, 1/2 cup peas and the reserve broth into a soup pot. Bring to a boil and then simmer until potatoes are tender, about 10 minutes. using a slotted spoon, reserve 1 cup potatoes. Puree the remaining soup in a food processor or blender. Return the purees soup to the pot, add diced chicken, reserved potatoes and remianing 1/2 cup peas. Over medium-low heat bring to a simmer, ladle into bowls and sprinkle with chopped chives to serve.

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