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Grandma's Chicken and Split Pea Soup

Using bone-in thighs makes a richer stock as the soup simmers; you just don't get that from boneless chicken. A little fresh dill at the end cuts through the richness.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

  • 1 lb bone-in skin-on chicken thighs
  • 10 cups chicken broth
  • 2 tbsp olive oil
  • 1 large yellow onion ~1.5 cups, chopped
  • 2 medium carrots chopped
  • 2 cups green split peas rinsed
  • 2 bay leaves
  • 1 1/2 tsp kosher salt to start
  • 1 tsp ground black pepper
  • 3 medium Yukon Gold potatoes chopped
  • 1/2 cup fresh dill finely chopped

Instructions

  • Heat olive oil in large Dutch oven over medium heat.
  • Sauté onion and carrots 7-10 minutes until softened and golden.
  • Add chicken thighs, broth, split peas, bay leaves, salt, and pepper.
  • Bring to boil, reduce heat and simmer 30-40 minutes until chicken is cooked.
  • Remove chicken to plate to cool.
  • Add potatoes and simmer 20-25 minutes until tender and peas break down.
  • Shred chicken, discarding skin and bones.
  • Return chicken to pot with dill and cook 5 minutes more.
  • Remove bay leaves before serving.

Notes

Soup will thicken as it cools. Add more broth if desired consistency is thinner.