Ingredients
Soup Ingredients
- 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
Instructions
- Cook the chicken: Heat olive oil in a 6-quart stockpot over medium-high heat. When the oil is hot, add the chicken pieces and cook until they are lightly golden, about 8-10 minutes.
- Sauté the vegetables: Add sliced celery, carrots, diced onion, chopped rosemary, kosher salt, and ground black pepper to the pot with the chicken. Cook for an additional 5 minutes or until the onions begin to soften.
- Simmer the split peas: Add the rinsed split peas, bay leaf, and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low-medium. Simmer partially covered for 20 minutes until the peas are semi-soft, softened around the edges but still firm in the center. Taste the soup and adjust salt if necessary before proceeding.
- Add potatoes and finish simmering: Stir in the diced potatoes and continue to simmer until the potatoes are knife tender and the split peas are fully soft, about 8-10 more minutes.
- Final seasoning: Stir in the pressed garlic and fresh chopped dill for a fragrant finish. Remove the bay leaf before serving.
Notes
- Rinse split peas thoroughly under cold water to remove any dust or impurities.
- Adjust the amount of chicken stock for desired soup thickness; add more for a thinner consistency.
- Use fresh herbs for best flavor, but dried rosemary can be substituted.
- Simmer the soup gently to prevent burning at the bottom of the pot and ensure even cooking.
- This soup can be pureed partially for a creamier texture, or left chunky for a rustic feel.
- Leftovers keep well in the refrigerator for 3-4 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
