1,5liter/ 1.6 quarts/ ca 65 cups good quality chicken stock
350g/ 12 oz bonelessskinless chicken breast
125g/ 4 ½ oz/ about ¾ cup peas
fine sea salt and pepper
2-3tablespoonschopped parsleyfresh or frozen (Note 2)
Finely dice the onion, set aside. Peel and cut the carrots into slices and the potatoes into small cubes.
Heat the oil in a soup pot and saute the onion until glossy.
Add the carrots and the potatoes and saute for another 3 or 4 minutes.
Add the chicken stock and the dried herbs (if using dried herbs). Bring everything to a boil, cover, turn the heat down and simmer for about 10 minutes or until almost cooked.
In the meantime, chop the potatoes into bite-sized cubes.
Add the chicken pieces to the soup and cook for about 5 minutes more.
Add the peas, bring to a simmer again, and cook for another 5 minutes or until the potatoes and carrots are soft and the chicken cooked through.
Adjust the taste with the balsamic vinegar, salt, and pepper.
Add the fresh herbs, if using. Serve with some crusty bread.
The potatoes can be replaced with about 125 g/ 4.4 oz/ 1 ¼ cup small pasta shapes. If using pasta, add it only during the last minutes of the cooking process, according to the instructions on the package.
If you don't have fresh or frozen parsley, you can replace it with about 1 teaspoon dried Italian herb mix or French herbs de Provence (or other dried herbs like thyme, rosemary, marjoram, summer savory). The dried herbs should be added to the chicken soup pot together with the stock. Fresh or frozen parsley should only be added at the end of the cooking process.