Cozy up with a bowl of this belly warming chicken and split pea soup! Made with tender chunks of potatoes, carrots, celery, fresh rosemary, garlic and plenty of fresh dill. This homemade comfort food in a bowl will warm you up and leave you feeling satisfied!
Fall weather means hearty, belly-warming soups. Now that the mornings are brisk and the nights are long, cozying up to a steaming bowl of soup is what these days are all about. We love soups and have them year round. I think it’s a Russian thing. I grew up on soups and borscht. So, I carried on the tradition once I got married and now we can’t go a week without some kind of soup.
So, there’s no doubt I was inspired by her recipe to make my own → Chicken Split Pea Soup.
It’s a fairly simple recipe with simple ingredients. The only time-consuming thing about this recipe is that the peas have to cook until they are soft to the bite, which takes about good 20 minutes. But the soup practically cooks itself! You don’t have to do much, just dump, stir and wait.
You start off with browning the chicken until lightly golden brown. Then you add in all your veggies (minus the potatoes) and cook just until they begin to soften. Dump in the peas, herbs and stock. Cook down the soup until peas are almost done. Then you add in the potatoes and finish off with fresh pressed garlic and dill.
The soup has great texture from the chunky veggies but is also creamy and thick from the cooked down peas. They serve as a thickening agent and create that hearty homemade soup taste. Just grab some crusty bread and sour cream (if that’s your thing) and have yourself a big-le bowl of soup!
- 4 boneless, skinless, chicken thighs (about 1½ lbs.), cut into bite size pieces
- 2-3 Tbsp. olive oil
- 2 celery ribs, sliced
- 2 medium carrots, peeled and sliced
- 1 onion, diced
- 1 tsp. fresh chopped rosemary (or ½ tsp. dried)
- 1 tsp. salt
- ½ tsp. fresh ground black pepper
- 1 cup green split peas
- 1 dry bay leaf
- 2 (32 oz.) cartons chicken stock or 2 quarts homemade stock
- 3 russet potatoes, diced
- 2 garlic cloves, pressed
- ¼ cup fresh chopped dill
- In a 6-quart stockpot on medium/high heat, cook chicken in olive oil until lightly golden; about 8-10 minutes.
- Add celery, carrots, onion, rosemary, salt and pepper; cook for additional 5 minutes or until onion begins to soften.
- Add split peas, bay leaf and chicken stock. Bring to a boil. Reduce heat to low/medium and simmer, partially covered for 20 minutes or until peas are semi soft. You want them soft around the edges but hard in the middle.
- Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes.
- Stir in pressed garlic and chopped dill. Taste for salt/pepper and adjust as needed. Remove from heat. Serve hot.