Description
A hearty split pea soup made with chicken and vegetables, perfect for a comforting meal.
Ingredients
Scale
- 1 cup green or yellow split peas
- 1 lb boneless chicken thighs, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil and sauté onions until translucent (about 5 minutes).
- Add minced garlic, carrots, and celery; cook for an additional 3-4 minutes until fragrant.
- Stir in rinsed split peas and diced chicken thighs.
- Pour in chicken broth and add thyme and bay leaves.
- Bring to a gentle boil, then reduce heat to simmer uncovered for about 45 minutes until peas are tender.
- Check the consistency; if too thick, add more broth or water gradually.
- Season to taste with salt and pepper.
- Remove bay leaves before serving.
Notes
- This soup can be stored in the fridge for up to 5 days.
- For a creamier texture, blend a portion of the soup and mix it back in.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg