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Chicken Soup

Chicken Soup recipe image
This comforting soup combines the earthy depth of dried green split peas with the creamy texture of potatoes and milk. Its a rustic, international-style dish that feels like a warm hug in a bowl. The blend of celery, leeks, onions, and thyme creates a robust aromatic base, while cornstarch thickens the broth to a satisfying consistency. Perfect for chilly evenings or when you need a nourishing, protein-packed meal that comes together easily. Its versatile enough to serve as a light lunch or a substantial dinner, offering a delicious twist on traditional chicken soup without the long simmering time of a classic stock.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 426.1
Dietary: Gluten-free
Description
This comforting soup combines the earthy depth of dried green split peas with the creamy texture of potatoes and milk. Its a rustic, international-style dish that feels like a warm hug in a bowl. The blend of celery, leeks, onions, and thyme creates a robust aromatic base, while cornstarch thickens the broth to a satisfying consistency. Perfect for chilly evenings or when you need a nourishing, protein-packed meal that comes together easily. Its versatile enough to serve as a light lunch or a substantial dinner, offering a delicious twist on traditional chicken soup without the long simmering time of a classic stock.
Ingredients
  • 2 C. diced potatoes
  • 1/4 Teaspoon. celery salt
  • 1/2 C. diced celery
  • 2 C. water
  • 2 Tbsp. dried onions or
  • 3 C. milk (soy or nut)
  • 1/3 C. fresh onions
  • 2 Tbsp. chopped fresh parsley
  • 1 Teaspoon. salt
  • 1/8 C. cornstarch
  • 2 C. dried green split peas
  • 1 Large onion, cut up, or
  • 7 1/2 C. water
  • 1/2 C. chopped leeks
  • 2 Stalks celery, cut up
  • 1 Bay leaf
  • 1 Large carrot, cut up
  • 1/4 Teaspoon. thyme
  • 2 Teaspoon. salt
  • 1 Teaspoon. CHICKEN-STYLE SEASONING (68)
Directions
  1. 1
    Rinse the dried green split peas under cold water and place them in a large saucepan.
  2. 2
    Add the cut-up large onion, 7 1/2 cups of water, and bring the mixture to a boil over high heat.
  3. 3
    Reduce heat to low, cover, and simmer for 45 minutes until the peas begin to soften.
  4. 4
    Add the diced potatoes, cut-up carrot, chopped leeks, cut-up celery, bay leaf, thyme, 2 teaspoons of salt, and chicken-style seasoning to the pot.
  5. 5
    Continue to simmer for another 30 to 45 minutes, or until all vegetables are tender and the peas have broken down.
  6. 6
    Remove the bay leaf from the soup.
  7. 7
    Use an immersion blender to puree the soup until smooth, or carefully transfer batches to a countertop blender to blend until creamy.
  8. 8
    In a small bowl, whisk together the milk (soy or nut) and cornstarch until completely smooth.
  9. 9
    Slowly pour the milk mixture into the simmering soup, stirring constantly to prevent lumps.
  10. 10
    Cook for 2 to 3 minutes until the soup thickens slightly; do not let it boil vigorously after adding the milk.
  11. 11
    Stir in the fresh parsley and celery salt, then taste and adjust salt if needed.
  12. 12
    Serve hot, optionally garnished with croutons or additional fresh parsley.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 426.1kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.6g8%
Cholesterol 3.6mg2%
Sodium 1489mg63%
Total Carbohydrate 83.8g28%
Dietary Fiber 18.9g76%
Sugars 21.7g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken soup, split pea soup, potato soup, comfort food, vegetarian friendly, hearty soup, winter recipe, homemade soup, celery, leeks, thyme, bay leaf, cornstarch, soy milk, nourishing, easy dinner, meal prep, blended soup, creamy soup, classic flavors
Read it online: https://www.chefs-mate.com/recipe/chicken-soup-185/