Split Pea And Lima Bean Soup With Chicken
$0.00 Cooking Fee
Serving Size: 1.5 cup
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Shop FSA/HSA eligible dishes when qualified
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Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a stockpot, bring the water, broth, and peas to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, for 45 minutes, or until the peas are almost tender (no stirring needed).
- Cut chicken into 3/4-inch cubes.
- Cut celery into 1/2-inch slices.
- Stir in the remaining ingredients. Simmer, covered, for 30-40 minutes, or until the peas and carrots are tender and the chicken is no longer pink in the center, stirring occasionally.
Cook Times
Ingredients
Ingredients
- 6 2/3 cup water
- 3 1/3 cup low-sodium chicken broth
- 1 2/3 cup split peas sorted for stones and shriveled peas, rinsed, and drained
- 1 2/3 pound boneless skinless chicken breast
- 3 1/3 cup baby carrot
- 3 cup frozen lima beans
- 3 1/3 stalk celery
- 3 1/3 teaspoon onion powder
- 1 2/3 teaspoon dry thyme crumbled
- 1 2/3 teaspoon dried marjoram crumbled
- 2/5 teaspoon Kosher salt
- 2/5 teaspoon freshly ground black pepper
Cooking Tools Required
Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on high heat, stirring once halfway through heating process, or on stove top over medium high heat.
Nutrition
Calories: 295kcal | Carbohydrates: 38g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 287mg | Potassium: 1037mg | Fiber: 13g | Sugar: 5g | Vitamin A: 6116IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 4mg
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