My Best Recipe For Split Pea Soup With Chicken

MY BEST RECIPE FOR SPLIT PEA SOUP WITH CHICKEN

Steps:

• In a large soup pot, add all chicken parts, carrot, parsnip, onion, celery, and water. Heat just to a boil and simmer gently, barely bubbling, for 1 hour. Occasionally skim the schmutz off the top.
• Once the broth is done, strain the stock through cheesecloth into a large pot and set aside. Separate chicken from vegetables and set chicken aside to cool. Discard veggies and wash pot so you can use it to make the soup. Once chicken has cooled, shred and reserve meat. Discard bones.
• In a large soup pot, fry bacon over medium heat until crispy. Using a slotted spoon, remove bacon from pan, leaving the fat in the pot. Place fried bacon in a bowl, cover, and place in the refrigerator until the soup is done.
• Add butter to bacon fat, stirring until melted. Add onion and cook just until the onion begin to brown, about 7 minutes. Add remaining vegetables and cook, stirring occasionally, for 5 minutes. Add chicken stock, split peas, and shredded chicken, stirring well.
• Bring to a boil and reduce heat to low, simmering the soup uncovered for 2 to 3 hours, until the peas are soft and the soup is nice and thick. Occasionally scrape the bottom of the pot with a wooden spoon to prevent burning.
• Once the soup is done, stir in honey and salt.
• Serve hot, topped with a sprinkling of fried bacon and a spoonful of crème fraîche.

CHICKEN SPLIT PEA 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.

CHICKEN SPLIT PEA SOUP

Steps:

• 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.

BEST EVER SPLIT PEA

Steps:

• In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.

HEARTY SPLIT PEA SOUP

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

SPLIT PEA AND CHICKEN SOUP

Steps:

• Place the peas in a large pot, cover with water and soak overnight. Drain the peas and set aside.
• In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the carrots and scallions. Cook stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the chicken and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and cook, stirring for 2 minutes.
• Add the chicken stock, the ground cumin and paprika. Cook stirring occasionally for 30 minutes, add the potatoes and cilantro. Cook for 30 more minutes or until the peas are tender, about 1 hour. (Add more water or chicken stock as needed if the soup becomes too thick.)
• Remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup. Season with salt and pepper and serve.

SPLIT PEA SOUP

Steps:

• Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
• Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
• Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
• Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

SIMPLE SPLIT-PEA SOUP

Steps:

• 1. Saute onions with olive oil in a large stock pot until translucent on medium heat, which will take about 8 minutes.
• 2. Add celery, carrots and potato and saute 3-4 more minutes.
• 3. Pour in chicken broth and add split peas and ham. Uncovered, bring to a boil.
• 4. Once boiling, cover and turn heat down to low. Let the soup simmer for 3-4 hours. The soup is done when the split peas have broken apart and are evenly mixed throughout the soup.
• Notes: The longer you cook the soup, the better and more developed the flavor gets--sometimes I'll transfer it to a crock pot and let it simmer in there all day. If you like a smooth soup, blend finished soup with an immersion blender or in a food processor in small batches (large batches will make a mess!) If you like a thicker soup, add a small hand full of split peas to the 1-cup listed.

SPLIT PEA SOUP (((BEST PEA SOUP EVER)))

Steps:

• Place all ingredients into a large stew pot.
• Cover ingredients with water about 2 inches above the top of the ingredients.
• Bring to a boil.
• Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
• Serve with a crusty bread if desired.