Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups finely diced onion
- 1 cup finely diced carrot
- 1 cup finely diced celery
- Salt and pepper to taste
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1-1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/8 teaspoon red pepper flakes
- 1-1/2 cups green split peas (rinsed)
- 2 small bay leaves
- 1 meaty chicken bone (or additional shredded chicken if desired)
- 8 cups reduced-sodium chicken broth
- Fresh thyme leaves (optional)
- Hearty buttered bread (for serving)
Instructions
- In a heavy-bottomed pot, heat olive oil over medium heat. Add onion, carrot, celery, salt, and pepper; sauté until softened.
- Stir in minced garlic, Italian seasoning, ground cumin, dried thyme, and red pepper flakes; cook for 1 minute.
- Add rinsed split peas, bay leaves, shredded chicken, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 60-90 minutes.
- Remove bay leaves; blend part of the soup for creaminess if desired. Serve hot with fresh bread.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 40mg