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Chicken Split Pea Soup



  • 4 boneless, skinless, chicken thighs (about 1 1/2 lbs.), cut into bite size pieces
  • 23 Tbsp. olive oil
  • 2 celery ribs, sliced
  • 2 medium carrots, peeled and sliced
  • 1 onion, diced
  • 1 tsp. fresh chopped rosemary (or 1/2 tsp. dried)
  • 1 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1 cup green split peas
  • 1 dry bay leaf
  • 2 (32 oz.) cartons chicken stock or 2 quarthomemade stock
  • 3 russet potatoes, diced
  • 2 garlic cloves, pressed
  • 1/4 cup fresh chopped dill


  1. In a 6-quart stockpot on medium/high heat, cook chicken in olive oil until lightly golden; about 8-10 minutes.
  2. Add celery, carrots, onion, rosemary, salt and pepper; cook for additional 5 minutes or until onion begins to soften.
  3. Add split peas, bay leaf and chicken stock. Bring to a boil. Reduce heat to low/medium and simmer, partially covered for 20 minutes or until peas are semi soft. You want them soft around the edges but hard in the middle.
  4. Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes.
  5. Stir in pressed garlic and chopped dill. Taste for salt/pepper and adjust as needed. Remove from heat. Serve hot.