Split Pea And Chicken Soup
Equipment
- Large pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Blender (optional, for a smoother texture)
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 cup carrots, diced
1 cup celery, diced
2 cups dried split peas, rinsed and sorted
6 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
2 cups cooked chicken, shredded
Salt, to taste
Instructions
Step 1: Sauté The Vegetables
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Step 2: Cook The Peas
- Add the split peas, chicken broth, bay leaves, thyme, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer covered for 1 hour or until the peas are tender.
Step 3: Add The Chicken
- Stir in the cooked chicken and continue to simmer for another 20 minutes. Remove the bay leaves.
Step 4: Adjust The Texture
- For a creamier soup, use a blender to puree part of the soup, then mix it back in. Adjust the seasoning with salt.
Notes
Feel free to adjust the thickness of the soup by varying the amount of broth. The peas tend to thicken the soup as they cook, so add more broth if needed.