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In my mind, there is no greater cozy dinner than a hearty bowl of soup and some good, crusty bread. During the winter months, this is a weekly dinner in my home, and I think you should start this tradition as well!
This split pea chicken soup is one of my favorites. It’s hearty and delicious, packed with flavor, protein, veggies and more. Try it and you’ll understand!
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Split Pea Chicken Soup
Ingredients
- 3 Tablespoons oil
- 2 onions, diced
- 1 Tablespoon kosher salt
- 3 carrots, peeled and diced
- 6-8 stalks celery, diced
- 1 large zucchini, diced
- 1/2 cup parsley, chopped
- 4 cloves garlic, minced
- 12 c water
- 6 chicken thighs
- 2 bay leaves
- 2 (6 ounce) packages split pea soup, flavor packets discarded
Instructions
Heat oil in a large pot over medium heat. Add onion and salt; stir to combine.
Sauté for about 5 minutes, stirring occasionally.
Add carrot, celery, zucchini, parsley and garlic. Sauté for an additional 10-15 minutes.
Add water to pot and bring to a boil.
Place chicken and bay leaves in a net bag; add to pot.
Bring to a boil, then add split pea mix.
Reduce heat to a simmer. Continue to cook for 2-3 hours, until chicken is soft and falling off the bone.
Remove chicken from net bag. Discard bay leaves, skin and bones, then shred chicken and add back into soup.
Notes
Plan Ahead: this soup freezes well in an airtight container.
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Can I use a celery knob in a net bag instead of celery stalk if I don’t like the texture of stalks? This recipe sounds yum!
Just wanted to tell you your book is featured on the cover of the artscroll Passover catalog.
Amazing Looks! I will try coming Sunday
This site wasn’t updated with a new recipe for a while now. what happened?