The Ultimate Split Pea & Chicken Soup: A Foolproof Recipe That Never Fails

Even though it’s not always easy to make a really delicious soup, in most cases it turns out that the long preparation process was worth the shot all along. It also concerns the pea and chicken soup that for many families has become true comfort food and timeless classics that can be cooked anytime during the year.

This recipe will give you the feeling of home comfort and will probably bring you back to carefree childhood days, so don’t skip it.

Here’s what you need (for 4-5 portions): 1 cup of split peas (about 200 g), 400–500 g of chicken (thighs, drumsticks, or a whole chicken breast), 3–4 medium-sized potatoes, 1 carrot, 1 onion, 2–3 cloves of garlic, 2 bay leaves, 1 tbsp of vegetable oil, 2.5–3 liters of water, salt and ground black pepper to taste, fresh herbs like dill and parsley (optional).

Place the chicken in a large pot and cover with 2.5–3 liters of cold water. Bring to a boil over medium heat, then skim off the foam. Add a bay leaf and a pinch of salt, then simmer over low heat for about 30–40 minutes. If you are using chicken breast, 20–25 minutes is enough.

Tip: For a clearer broth, cook with the lid on, but leave a small gap to let the steam come out.

Pour the rinsed peas into the pot with the broth. Cook over low heat for another 30–40 minutes, stirring occasionally to prevent burning. Important: peas tend to foam, so don’t forget to skim off the foam, especially in the first few minutes after adding them to the soup.

Dice the onion into small cubes and grate the carrots on a large grater. Heat the vegetable oil in a skillet. Fry the onion until soft (about 3 minutes), add the carrots, and fry for another 5–7 minutes until golden brown. A minute before it’s done, add the finely chopped garlic; it will add a rich flavor.

Dice the peeled potatoes. When the peas are tender (almost falling apart), add the potatoes and cook for another 15 minutes.

Add the fried vegetables and stir. Taste for salt, add more if needed, and season with pepper. Cook until the potatoes are done (about 10 minutes).

Tip: If you prefer a thicker soup, you can lightly mash the peas with a spoon at the end or puree a small portion of the soup with a blender right in the pot.

Let the finished soup rest under a lid for at least 15–20 minutes. During this time, the flavor will become richer and the texture will become smoother.

Sprinkle with chopped herbs. You can add black bread croutons or homemade croutons. It also goes great with a spoonful of sour cream.