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.
- 2–3 Tbsp. olive oil
- 1 lb. boneless, skinless, chicken thighs (about 4 thighs), cut into bite size pieces
- 2 celery ribs, sliced
- 2 medium carrots, peeled and sliced
- 1 yellow onion, diced
- 1 tsp. fresh chopped rosemary (or 1/2 tsp. dried)
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- 1 cup dry green split peas, rinsed under cold water
- 1 dry bay leaf
- 8 cups chicken stock
- 3 medium russet potatoes, diced into 1-inch cubes
- 2 garlic cloves, pressed or grated with microplane
- 1/4 cup fresh chopped dill
- Heat olive oil in a 6-quart stockpot over medium/high heat. When hot, add chicken and cook until lightly golden, about 8-10 minutes.
- Add celery, carrots, onion, rosemary, salt, and pepper. Cook for additional 5 minutes or until onions begin 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. Taste soup for salt before adding the potatoes.
- 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.
- Chicken: I prefer boneless chicken thighs in this soup. They’re incredibly tender and quick cooking. I do not recommended boneless, skinless, chicken breast. However, you can make the soup with bone-in chicken thighs or even drumsticks. To do that, sauté the veggies in step 2 and add the chicken in step 3 before the split peas and stock. Cook the chicken with the peas until tender. It should take around 20 minutes or so. Add an additional 5-7 minutes if the chicken is not cooked through. Take chicken out and pull the meat, discarding the bones, and adding the meat back to the pot. Then proceed with step 4.
- Split peas: If you can only find yellow split peas that is okay too. Both green and yellow split peas work in this soup.
- Dill: Not a fan of dill? No problem. Simly swap it out for fresh parsley.
- Leftovers: Leftover split pea soup will last in the fridge for 3-4 days in an airtight container or freezer for 3 months.
Keywords: fall, winter, easy, cozy, split pea recipe