Split pea soup with chicken

The Dutch classic, but with a healthy twist! Enjoy a lovely cup of split pea soup during the cold winter days. 

Portions: 4

Ingredients
  • 1 cube chicken stock
  • 0.5 lt water
  • 200 g split pea
  • 1/4 celeriac
  • 1/4 bunch of celery leaves
  • 100 g carrot
  • 100 g leek
  • 100 g onion
  • 200 g chicken thigh
  • 1 tb sunflower oil
  • black pepper
Instructions
1
Prepare chicken stock with cube and 0.5 lt water.
2
Add split peas and let it simmer gently for 60 minutes.
3
Preheat the oven to 180 degrees Celsius.
4
Clean the celeriac and carrot and chop into cubes.
5
Rinse the celery leaves and finely chop them.
6
Rinse and slice leeks in half lengthwise. Slice the halves into thin strips.
7
Add celeriac, celery leaves, leeks and carrot to the soup.
8
Mix chicken thighs with sunflower oil, black pepper and grill them for 15 minutes in the oven.
9
Let it cool down and slice in pieces.
10
Add chicken to the split pea soup and flavour with black pepper.
Nutrition Facts:
Calories
273
Carbs
27.78
protein
20.3
fat
7.55
sat. fat
2.15
sodium
2.10
fiber
7.52
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