High-Protein Split Pea & Chicken Soup
Method
Rinse the split peas thoroughly and soak them in plenty of cold water for at least 2 hours, preferably overnight. Drain and rinse before cooking.
Place the soaked split peas in a large soup pot with the water. Bring to a boil, skim off any foam if needed, then reduce the heat and simmer for 25 minutes.
Meanwhile, dice the chicken and potatoes, slice the carrots, and finely chop the onion and celery.
Heat the olive oil in a nonstick skillet over medium heat. Sauté the onion, carrots, and celery for 4–5 minutes, stirring occasionally until softened.
Add the diced chicken, potatoes, sautéed vegetables, bay leaves, smoked paprika, garlic, and black pepper to the pot with the peas. Stir well and return to a gentle simmer.
Cover and cook for 25–30 minutes, or until the split peas are tender, the potatoes are cooked through, and the chicken is fully cooked.
Remove the bay leaves, taste, and season with salt if needed. For a thicker consistency, mash some of the peas and potatoes directly in the pot before serving.
Adding salt near the end of cooking helps the split peas soften more easily. For an even creamier texture without using cream, mash a portion of the cooked peas and potatoes with a spoon or potato masher. A sprinkle of fresh parsley and an extra pinch of smoked paprika make an excellent finishing touch.
Nutrition Facts
Per serving
