Wash ground chicken, and keep aside. Chop carrot, celery, and onion. Heat one tbsp. oil, in a heave bottomed pan. Add all the vegetables. Fry the vegetables under high heat, stirring constantly. Add the ground chicken, and mix well with the vegetables. Lower the heat, and cook under medium heat. After some times remove the lead, and add salt. Stir the chicken. Cook until the chicken and the vegetables are tender. Add the salsa sauce, and bring into boil. Cook until the chicken-salsa in almost dry.
One tbsp. olive oil Method:Soak the yellow peas overnight and boil in a pressure cooker up to 4 whistles. Let the cooker cool down. Chicken Stock: Cut one carrot in large chunk. Cut two stalk celery in large chunk. Cook carrot , celery, bay leaf, and chicken leg piece in a large pot with little bit of salt, until the chicken in tender. Let the stock cool down. Discard the vegetables, and bay leaf. Take the chicken piece, and remove the flesh from the bones. Discard the bones. The soup: Cut the carrot into small pieces. Thinly slice the onion. Cut the tomato into small pieces. Crush the garlic cloves. Boil the pasta, according to the direction on the packet. In the deep pan, heat one tablespoon of olive oil. Add dried oregano, basil, and cilantro. Stir a little, then add onion and carrot into it. Fry the vegetables in medium heat, covering the pan for some time. Stir the vegetables occasionally. Add the chopped tomato, and cook again. Then add boiled yellow peas. Stir the soup, and add the chicken stock. Add salt, and give a good stir. If you need, add more water into the soup. Lastly add the pasta, and bring the soup into boil. Boil the soup to desired consistency. Serve hot.