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Classic pea soup with chicken

Classic Split Pea Soup with Chicken

Hearty, rich, and tasty — a great everyday meal! This classic split pea soup with chicken is budget-friendly and doable for any family, any time of year. It's simple to make on the stovetop or in a slow cooker.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken

350

Split peas

Potatoes

Onion

Carrot

Water

2.5

Vegetable oil

Salt

Dry seasonings

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 18 % 2 g

Carbohydrates 55 % 6 g

57 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make classic split pea soup with chicken? Gather your ingredients. Use split peas — they don't need long soaking (check the package). Any part of the chicken works for the soup. Peel and rinse the potatoes ahead of time.
Step 2:

Rinse the chicken under running water. Put it in a pot, cover with clean water, and set over the heat. Bring to a boil, skimming off the foam as it rises. Once you've skimmed it, add the rinsed peas and cook them together with the chicken for about 40 minutes.
Step 3:

Cut the peeled potatoes into pieces and add them to the soup. Cook for another 15–20 minutes.
Step 4:

Peel and rinse the onion and carrot. Finely chop the onion and grate the carrot.
Step 5:

Pour a little vegetable oil into a hot skillet and sauté the chopped vegetables for 3–5 minutes over low heat.
Step 6:

Add the sauté to the soup. Season with salt and seasonings to taste — I add a little ground pepper.
Step 7:

Simmer the soup a couple more minutes, then take it off the heat. Ladle into bowls and serve hot. Enjoy!

A tip: whether or not the recipe gives an amount of water, it's best to go by your own preference (whether you like a thick or thinner soup), the size of your pot, and the ingredients you're using. If you're making this for the first time, don't cook a whole pot at once. Make a small batch first — one or two servings — to taste. Scale all the ingredients down to 1–2 portions and figure the liquid at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one, remembering that some will boil off. After tasting a small batch, you can fine-tune the liquid and the proportions to your liking. After that, like most seasoned cooks, you'll be able to add the liquid and ingredients by eye.
You can swap the chicken for turkey or any other meat you like, but keep in mind the cooking time and calorie count will change.