Chicken Split Pea Soup
Chicken split pea soup is a warm, nourishing dish that brings comfort to chilly evenings. This hearty soup features tender chicken and vibrant split peas simmered with aromatic herbs and spices, creating a flavorful experience that’s sure to delight everyone at the table. Easy to prepare and perfect for any occasion, this recipe will quickly become a favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 cup green or yellow split peas
- 1 lb boneless chicken thighs, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Prep the vegetables by chopping onions, carrots, and celery into bite-sized pieces.
- In a large pot over medium heat, add olive oil and sauté chopped onions, carrots, and celery until onions are translucent (about 5 minutes).
- Stir in minced garlic and diced chicken thighs; sauté until chicken is lightly browned.
- Add rinsed split peas and chicken broth; bring to a gentle boil while stirring occasionally.
- Mix in thyme, bay leaves, salt, and pepper. Reduce heat to low and simmer for about 45 minutes or until peas are tender.
- For a creamy texture, use an immersion blender to purée part of the soup while keeping some chunks intact.
- Serve hot with crusty bread on the side.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 80mg
Keywords: - For extra flavor, consider using homemade broth. - Feel free to substitute vegetables or use leftover rotisserie chicken. - Let the soup sit after cooking to enhance flavors.