Split Pea Soup Recipe
A simple split pea soup recipe is the perfect comfort meal to make from scratch. A rich, hearty broth loaded with tender chicken and soft potatoes. This is a soup that takes little effort and tastes incredible, perfect for the fall.
Ingredients
- 3 Tbsp oil
- 1 lb chicken thighs cubed
- 1 large onion finely chopped
- 2 large carrots sliced thin
- 2 celery ribs sliced thin
- 2 garlic cloves minced
- 10 cups chicken broth
- 2 bay leaves
- 1 cup dry split peas rinsed
- 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
Instructions
- Cook the chicken. Heat 1 Tbsp oil in a Dutch oven over medium heat. Add the cubed chicken thighs, season to taste, and cook until cooked through. Remove the chicken from the pot and set aside.
- Sauté the vegetables. Add the remaining 2 Tbsp oil to the Dutch oven. Add the chopped onion, sliced carrots, and celery, and sauté until the vegetables begin to soften. Add the minced garlic and cook until fragrant, about 1 minute.
- Cook the split peas. Add the chicken broth, bay leaves, and split peas to the pot. Bring to a gentle simmer, then cook over medium-low heat for 35–40 minutes, or until the split peas are almost tender.
- Potatoes. Add the cubed potatoes and cooked chicken to the pot. Continue cooking for 10–12 minutes, or until the potatoes are tender and the split peas are fully cooked.
- Finishing touches. Taste and adjust the seasoning as needed, then stir in the fresh dill and parsley.
- Serve. Serve and enjoy, friends!
Notes
- Rinse the split peas. Quickly rinse the split peas under cold water to remove any debris before adding them to the soup.
- Don’t overcook the potatoes. Avoid cooking the potatoes too long, as they can become mushy and fall apart in the soup.
- Get the perfect consistency. The split peas naturally thicken the soup as they cook, creating a rich, creamy consistency. If you prefer a thinner soup, add a little extra chicken broth toward the end of cooking until it reaches your desired consistency.
- Storage. Store leftover split pea soup in an airtight container in the refrigerator for up to 4 days. The soup will continue to thicken as it sits, so add a little broth or water when reheating if needed.
- Reheat. Reheat the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if the soup has thickened too much.
- Freeze. Allow the soup to cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. Add extra broth as needed to