split pea and chicken soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup split peas200 g red potato, cut in small cube1 cup chopped onion1 cup chopped carrot1 cup chopped celery1 medium parsnip, peeled and choppedsalt and pepperdried thyme, and savory, 1 tsp each and a couple of bay leaves4 cups good quality chichen stock (or veg if you prefer)2 cups of water, or more for the consistancy you like
Method - Olive oil in bottom of large pot, heat then add onion, celery, carrot, and parsnip. Briefly saute, just to soften. Add dried herbs, potato, split peas, broth, water, and pepper. Stir, add bay leaf, simmer at low heat til split peas are soft when you press on them, about 1 hour. Salt to taste. Add chopped up chicken breast. Tastes even better the next day.
Serving Size: makes 6 servings of about 1 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user JKIERDORF.
Serving Size: makes 6 servings of about 1 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user JKIERDORF.
Nutritional Info Amount Per Serving
- Calories: 167.3
- Total Fat: 3.0 g
- Cholesterol: 16.4 mg
- Sodium: 826.2 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 6.0 g
- Protein: 13.0 g
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