Springtime Chicken Soup with Peas and Chives

1 1/2 pounds bone-in mixed chicken parts
2 cans (14.5-ounce each) chicken broth plus 1/2 cup water
3 sprigs parsley
1 small onion, quartered
1 bunch chives, 1 tablespoon chopped, the remaining amount left whole
3 cups peeled, diced new potatoes
1 cup frozen peas, thawed, divided
Salt and white pepper, to taste

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 reserved 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 of potatoes. Puree the
remaining soup in a food processor or blender. Return the pureed soup to
the pot, add diced chicken, reserved potatoes and remaining 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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