109 carrots peas chicken recipes

Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.

Gently poached chicken breast tossed with spaghetti, broccoli, carrots, green beans, and peas in garlic butter with fresh basil and Parmesan. Spring vegetables meet comfort food.

A traditional slow cooked split-pea soup that's loaded with flavor.

Grandma's chicken and dumpling soup with hand-made broth, cream of chicken and mushroom soups, vegetables, and feathery drop dumplings. A Midwestern comfort-food classic built for big gatherings.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Layers of tender chicken, sliced red potatoes, carrots, and sweet peas blanketed in creamy Swiss cheese sauce. Made entirely in the microwave for a fast weeknight dinner.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Yogurt primavera tosses tender-crisp peas, carrots, zucchini, squash, and mushrooms in a low-fat yogurt-Parmesan sauce. A bright lighter-than-cream pasta for any weeknight.

Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.

Rich vegetable gumbo built on a dark roux, loaded with bell peppers, onions, celery, carrots, kale, and black-eyed peas. A hearty plant-based take on Louisiana's signature stew.

Say cheers to this scrumptious dish that will have you savoring every bite of it!

Chunky peanut soup with a creamy peanut butter base, loaded with potatoes, zucchini, mushrooms, sweet halibut, and peas, then brightened with lemon and cayenne. A hearty West African-inspired bowl.

Chinese chicken meatball soup with water chestnuts, snow peas, carrots, and green onions in a sherry-spiked broth. Light, fast, and full of crisp vegetables. Ready in 15 minutes.

Chicken and orange salad with avocado, cilantro, green peas, and a cinnamon-spiked mayonnaise dressing. A Mexican-inspired no-cook lunch with citrus and lime.