Split Pea Soup Recipe
This SIMPLE hearty Split Pea Soup recipe is the best comfort food! Chicken with vegetables and split peas cooked in a flavorful-packed broth.
Servings: 6 servings
- 1 lb chicken thighs, cubed
- 3 Tbsp oil
- 2 celery ribs, sliced thin
- 2 large carrots, sliced thin
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 10 cups chicken broth
- 1 cup dry split peas
- 4 medium potatoes, cubed
- 1 tsp salt, or to taste
- ½ tsp ground black pepper, or to taste
- 2 Tbsp finely chopped dill
- 2 Tbsp finely chopped parsley
In a Dutch oven, saute heat 1 Tbsp oil and saute the cubed chicken thighs. Season to taste and cook until chicken is fully cooked. Remove the chicken from the pot and set aside.
Add the remaining 2 Tbsp oil in the Dutch oven along with the chopped onion, sliced carrots, celery and saute until the vegetables start to turn tender. Add the minced garlic and cook until fragrant.
Pour in the chicken broth, bay leaves, and split peas and cook on medium/low heat for about 35-40 minutes (or until split peas are just about cooked through).
Add in the cubed potatoes and the set aside chicken and cook for 10-12 minutes or until potatoes are cooked. Season to taste and top with greens.
Serve and enjoy!
Calories: 377kcalCarbohydrates: 26gProtein: 23gFat: 21gSaturated Fat: 4gCholesterol: 74mgSodium: 1901mgPotassium: 890mgFiber: 9gSugar: 4gVitamin A: 3627IUVitamin C: 33mgCalcium: 62mgIron: 3mg