Country-Style Pea Soup with Chicken
This warming soup is prefect for any chilly fall evening.Ingredients:
- 2 cups dry green split peas
- 1/2 cup chopped onion
- 4 cups low-sodium chicken broth
- 4 cups hot water
- 1 bay leaf
- 1/4 tsp black pepper
- 1/2 tsp thyme
- Dash of garlic powder
- 1/4 cup diced cooked chicken breast
- 1 cup frozen peas
Directions:
- Place peas, onions, broth, water, and seasonings in a large stock pot or Dutch oven. Bring to a boil, then lower to a simmer. Cook until the peas and vegetables are very soft, about 1 hour and 15 minutes.
- Place half of the soup in the blender and puree until smooth. Return puree to the pot.
- Add the chopped cooked chicken and frozen peas and bring to a boil. Cook until peas are defrosted, then serve hot.
Chef’s Tips:It’s easy to make your own chicken broth using the carcass from a roasted chicken. To make the broth: place the carcass from the roasted chicken into a CrockPot with cold water. Bring to a boil, reduce to a simmer and cook for 2-4 hours. We also added the roasted veggies that were in the pan when we roasted the chicken. Serve roasted chicken one night and this soup the next nightNutrition Facts:This recipe serves 8. Each cup contains 66 calories, 2 grams of fat, 0 grams of saturated fat, 0 grams of trans fat, 15 milligrams of cholesterol, 81 milligrams of sodium, 5 grams of carbohydrate, 1 gram of fiber, 2 grams of sugar, and 8 grams of protein.