Fresh, piney rosemary gives an herby lift to this hearty split pea soup, simmered with savory aromatics and juicy chunks of chicken.
Recipe by Fanny Slater on December 18, 2021
Prep time: PT25M
Cook time: PT35M
Total time: PT1H
Keywords
chicken, split pea, soup, peas
Ingredients
2 cups cubed chicken breast (about 12 ounces)
1 teaspoon coarse salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, divided, plus more to taste
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, chopped
1 large bell pepper (any color), dicedÂ
1 teaspoon chopped fresh rosemary
2 large cloves garlic, minced
2 cups dried green split peas, rinsed under cold water
8 cups low-sodium chicken broth
2 tablespoons minced chives
Categories
Chicken
Cuisine
Soup
Steps
Season the chicken all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large Dutch oven, melt the butter with 1 tablespoon of the olive oil over medium-high heat. Add the chicken and brown on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a plate.
Add the remaining oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onion, and bell pepper. Cook until the onions begin to soften, about 5 minutes.
Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, along with the rosemary, garlic, split peas, and broth. Bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the peas are tender, about 20 minutes.
Transfer about half of the soup to a food processor or blender, and pulse until smooth. Return the pureed soup to the pot, stir in the chicken (along with all of its juices from the plate), and cook for 5 more minutes to make sure the chicken is heated and cooked all the way through. Season to taste with additional salt and pepper.
Divide the soup among bowls, garnish with chives, and serve hot.
