Split Pea Soup is no longer a thing of the past!


When I think of split pea soup, I of coarse think of Anderson’s Pea Soup. I’m also envisioning a green, snooty-like mush and saying “Ewww, Gross! To me, Split Pea soup is an old-fashioned, old-timers soup not fit for hipsters on food scene today. Well, think again! Split pea soup is having a resurgence and into the bowl’s of people all across the globe. In a quest to find the perfect recipe, I used a combination of homemade chicken stock and scrumptious well-seasoned chicken to update this once relic into a modern day comforter and hearty companion. Let’s be honest…what once was old, is often made new again. I’m not re-inventing the wheel, just making some really good soup. For some of you including myself, this is the first time ever tasting split peas! This recipe is an absolute must-have addition to my recipe box. I hope you give it a try and enjoy!

Scrumptious Split Pea Soup Recipe

2 quarts – homemade chicken stock

I C. – carrots, peeled and sliced

1 C. – Yukon potatoes, diced into 1″ cubes

1 C. – sweet onions, diced

1/2 C. – yellow split peas

1/2 C. – green split peas

2 C. – cooked chicken, shredded

4 cloves of garlic, seperated

2 T. – Olive Oil for sauteing

1 6″ sprig of rosemary

salt & pepper to taste


In a medium pan, place olive oil and saute diced carrots and potatoes on medium to high heat. When slightly softened, add diced onion, garlic that has been sliced and rosemary.  Season with salt and pepper to your desired taste. In a large stockpot, bring 2 quarts of chicken stock and split peas to a boil. Reduces heat and add carrots, potatoes and onions mixture to the pot, removing sprig of rosemary. Add 2 cups of shredded chicken and simmer. Allow peas to soften, approximately 20 minutes. Remove from heat allowing to cool before serving. Enjoy!

Please note, you may need to pre-soak your peas depending on their size. Please refer to package instructions.



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