CHICKEN SPLIT PEA SOUP
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.
Provided by Katya
Categories Soup
Time 1h15m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 506 calories, Sugar 11.3 g, Sodium 596.6 mg, Fat 15.6 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 54.1 g, Fiber 11.4 g, Protein 38.2 g, Cholesterol 103 mg
CHICKEN SPLIT PEA SOUP
Fresh, piney rosemary gives an herby lift to this hearty split pea soup, simmered with savory aromatics and juicy chunks of chicken.
Provided by Fanny Slater
Categories Chicken
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 small bowl, Calories 340 calories, Sugar 5 g, Sodium 542.5 mg, Fat 11.5 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 38.3 g, Fiber 11.2 g, Protein 20.1 g, Cholesterol 46.5 mg
SPLIT PEA, CHICKEN AND RICE SOUP
Split Pea Chicken Rice Soup is a super easy, one pot dish. Gently spiced, full of classic flavours, healthy and plain delicious. Vegetarians can leave out the chicken and still enjoy this soup - red pepper would bulk it out nicely.
Provided by Jane Saunders
Categories Soup
Time 1h15m
Number Of Ingredients 19
Steps:
- In a large saucepan, fry the onion, leek, garlic, ginger and chilli in the groundnut oil over a low-moderate heat for 5 minutes until softened
- Add the turmeric, cumin, coriander, bay leaf and salt & pepper and fry for a further minute
- Next add the split peas, chicken breast and stock. Bring to the boil and simmer, covered, for 30-40 minutes until the chicken is cooked through
- Take the chicken out and let cool for a few minutes. Continue to cook the soup for a further 20-30 minutes until the split peas are soft but have not broken down
- Meanwhile, shred the chicken (use a couple of forks to rip it into pieces)
- Once the soup is ready, add the shredded chicken, rice, potato and the coconut milk. Heat until warmed through then serve garnished with the fresh coriander and spring onion if desired
Nutrition Facts : Carbohydrate 58 g, Protein 27 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 36 mg, Sodium 1301 mg, Fiber 14 g, Sugar 11 g, Calories 530 kcal, ServingSize 1 serving
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPLIT PEA AND RICE SOUP
Make and share this Split Pea and Rice Soup recipe from Food.com.
Provided by MsBindy
Categories Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the peas.
- Put them in a soup pot with 3 cups of water and bring to a boil.
- Reduce heat, cover, and simmer for 45-60 minutes.
- Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
- Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
- When peas are cooked, stir in the onion mixture along with the stock.
- Add the lemon juice and cooked rice and season with salt and pepper.
- Stir in the parsley and gently reheat.
WILD RICE AND SPLIT PEA SOUP
Another soup for fall! If you had rice made ahead of time (or leftover) this would go together in no time! 4-6 servings 45 min
Provided by dicentra
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion garlic, celery and mushrooms in oil.
- Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
- Serve hot with some crusty bread.
Nutrition Facts : Calories 386.1, Fat 4.8, SaturatedFat 0.7, Sodium 71.5, Carbohydrate 69.8, Fiber 18.6, Sugar 10, Protein 20.5
More about "split pea chicken and rice soup recipes"
CHICKEN AND RICE SOUP - THE SCHMIDTY WIFE
From theschmidtywife.com
Estimated Reading Time 9 mins
- Pat dry the chicken breast and generously seasons both sides with salt and pepper. Add chicken breasts to the hot oil skin side down in the pot. Cook for 4-5 minutes (do not move the breasts during this time) until the chicken has a good brown sear. Flip and cook another 4 minutes undisturbed to brown the otherside.
- Once chicken has a good sear transfer the chicken breasts to a plate. Add the onions to the pot and cook stirring occasionally 3-4 minutes until the onions become translucent.
- Add the celery, carrots, water, Better Than Bouillon, garlic, and bay leaves to the pot. Stir together scrapping the bottom of the pot slightly to get any of the brown bits from the chicken released from the bottom to add flavor to the soup. Add back in the chicken breasts.
LEMON CHICKEN SOUP WITH RICE AND PEAS
From jocooks.com
4.6/5 (41)Total Time 40 minsCategory Lunch, SoupCalories 191 per serving
- Cook Onion: In a soup pot, melt the butter over medium heat. Add the onion and saute (but do not brown) until the onion becomes soft and translucent.
- Add Ingredients & Cook: Add the rice, chicken broth and water to the pot. Season with salt, pepper, add the lemon juice and hot sauce. Bring to a boil then reduce heat to a simmer and cook until the rice is cooked through, about 15 to 20 minutes.
SPLIT PEA SOUP (MY GRANDMA'S RECIPE)
From momsdish.com
RECIPE FOR SPLIT PEA SOUP WITH CHICKEN
From fearlessfresh.com
SPLIT PEA SOUP RECIPE (WITH SMOKED HAM HOCK)
From thekitchn.com
EASY INSTANT POT SPLIT PEA SOUP (WITH LEFTOVER …
From valyastasteofhome.com
MASON JAR SPLIT PEA SOUP WITH RICE - MIA KOUPPA
From miakouppa.com
RICE AND SPRING PEA SOUP - LIDIA
From lidiasitaly.com
#SAMEFOOD RECIPE: SPLIT PEA SOUP (CHICKEN STOCK BASE) : R/AUTISM
From reddit.com
HOW TO MAKE THE MOST OF YOUR LEFTOVER HAM - JO COOKS
From jocooks.com
SOUP SEASON: 22 SLOW COOKER RECIPES | YARDBARKER
From yardbarker.com
SPLIT PEA SOUP WITH HAM - THE KITCHEN GIRL
From thekitchengirl.com
10 BEST SPLIT PEAS WITH RICE RECIPES | YUMMLY
From yummly.com
LEISHA'S ROTEL AND ONION SOUP RICE CASSEROLE - RECIPE - COOKS.COM
From cooks.com
SLOW COOKER RECIPE: SPLIT PEA SOUP WITH RICE - MAMA …
From mamalikestocook.com
19 BREAKFAST SOUP RECIPES
From marthastewart.com
CHICKEN AND SPLIT PEA SOUP - METEMGEE
From metemgee.com
SPLIT PEA AND CHICKEN SOUP - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
14 SERIOUSLY FLAVORFUL RECIPES STARRING CHICKEN AND SPINACH - MSN
From msn.com
CROCK POT CURRIED SPLIT PEA AND RICE SOUP RECIPE - CDKITCHEN
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love