Hearty and Thick Chicken Split Pea Soup
Ingredients
1
pound
dry green split peas
rinsed and drained
3/4
pound
cooked chicken breast
diced
2
cups
carrots
chopped
2
cups
celery
chopped
2
yellow onions
chopped
2
cloves
garlic
minced
2
bell peppers*
(red, yellow, or green), diced
8
cups
chicken broth
1
teaspoon
dried basil
1
tablespoon
olive oil
Salt and Pepper
to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Cook onion, garlic, celery, carrots, and peppers until onions glass and vegetables soften.
Stir in split peas and broth.
Add basil, salt, and pepper.
Cover the pot and bring to a boil.
Reduce heat and simmer for 2 to 3 hours, stirring frequently.
Puree with a blender or food processor.
Return soup to the pot.
Heat and serve.
Recipe Notes