Split Pea Chicken And Rice Soup Food

CHICKEN SPLIT PEA SOUP

Steps:

• Heat olive oil in a 6-quart stockpot over medium/high heat. When hot, add chicken and cook until lightly golden, about 8-10 minutes.
• Add celery, carrots, onion, rosemary, salt, and pepper. Cook for additional 5 minutes or until onions begin to soften.
• 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. Taste soup for salt before adding the potatoes.
• Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes. Stir in pressed garlic and chopped dill.

SPLIT PEA, CHICKEN AND RICE SOUP

Steps:

• In a large saucepan, fry the onion, leek, garlic, ginger and chilli in the groundnut oil over a low-moderate heat for 5 minutes until softened
• Add the turmeric, cumin, coriander, bay leaf and salt & pepper and fry for a further minute
• Next add the split peas, chicken breast and stock. Bring to the boil and simmer, covered, for 30-40 minutes until the chicken is cooked through
• Take the chicken out and let cool for a few minutes. Continue to cook the soup for a further 20-30 minutes until the split peas are soft but have not broken down
• Meanwhile, shred the chicken (use a couple of forks to rip it into pieces)
• Once the soup is ready, add the shredded chicken, rice, potato and the coconut milk. Heat until warmed through then serve garnished with the fresh coriander and spring onion if desired

CHICKEN SPLIT PEA SOUP

Steps:

• Season the chicken all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large Dutch oven, melt the butter with 1 tablespoon of the olive oil over medium-high heat. Add the chicken and brown on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a plate.
• Add the remaining oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onion, and bell pepper. Cook until the onions begin to soften, about 5 minutes.
• Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, along with the rosemary, garlic, split peas, and broth. Bring the mixture to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the peas are tender, about 20 minutes.
• Transfer about half of the soup to a food processor or blender, and pulse until smooth. Return the pureed soup to the pot, stir in the chicken (along with all of its juices from the plate), and cook for 5 more minutes to make sure the chicken is heated and cooked all the way through. Season to taste with additional salt and pepper.
• Divide the soup among bowls, garnish with chives, and serve hot.

SPLIT PEA AND RICE SOUP

Steps:

• Rinse the peas.
• Put them in a soup pot with 3 cups of water and bring to a boil.
• Reduce heat, cover, and simmer for 45-60 minutes.
• Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
• Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
• When peas are cooked, stir in the onion mixture along with the stock.
• Add the lemon juice and cooked rice and season with salt and pepper.
• Stir in the parsley and gently reheat.

SPLIT PEA AND CHICKEN SOUP

Steps:

• Place the peas in a large pot, cover with water and soak overnight. Drain the peas and set aside.
• In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the carrots and scallions. Cook stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
• Add the chicken and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and cook, stirring for 2 minutes.
• Add the chicken stock, the ground cumin and paprika. Cook stirring occasionally for 30 minutes, add the potatoes and cilantro. Cook for 30 more minutes or until the peas are tender, about 1 hour. (Add more water or chicken stock as needed if the soup becomes too thick.)
• Remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup. Season with salt and pepper and serve.

WILD RICE AND SPLIT PEA SOUP

Steps:

• Sauté onion garlic, celery and mushrooms in oil.
• Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
• Serve hot with some crusty bread.