RCI-SP.003.0650.001
Split Pea Soup with Onion and Rice or Potato
To make pea soup, you need split peas, water (or stock, or course), and croutons. Everything else is a luxury. Some of those luxuries are detailed in the variations, but you can combine them as you like.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Rinse the dried split peas under cold running water and pick out any debris or discolored peas. Set aside to drain.
3 minutes
2
In a large pot over medium heat, sauté the diced onion in a small amount of oil or butter until softened and translucent. Season lightly with salt and freshly ground black pepper.
7 minutes
3
Add the chicken pieces (bone-in for richer flavor) to the pot along with the rinsed split peas. Pour in enough water or chicken broth to cover everything by about 3 inches.
5 minutes
4
Bring the soup to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cover partially.
10 minutes
5
Simmer the soup gently, stirring occasionally, until the split peas have completely broken down and the chicken is tender and cooked through. If adding rice or diced potato, stir it in during the last 20 minutes of cooking.
60 minutes
6
Remove the chicken pieces, shred the meat from the bones, and return the shredded chicken to the pot, discarding the bones. Stir to combine.
5 minutes
7
Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as needed. If the soup is too thick, thin it with a splash of hot water or broth.
3 minutes
8
Ladle the hot soup into bowls and top each serving with crispy croutons just before serving for added texture and flavor.