Split Pea Chicken Rice Soup is a super easy, one pot dish. Gently spiced, full of classic flavours, healthy and plain delicious.
A bowlful of gently spiced Split Pea Chicken Rice Soup to combat the cold weather that has finally arrived? Yes please. I’ve been longing for this dish and, now the weather has turned, I can officially enjoy it – legitimately – without feeling freaky for eating something so clearly intended to comfort you in the depths of winter when it’s still um… early autumn temperatures outside.
For the record, I love all seasons. Aside from enjoying all the seasonal food on offer, I love the scenery and I truly enjoy watching the countryside around me change through each new season. I don’t get much chance to photograph these scenes though – obviously, you have to be up early to get the best light for landscape photos and young kids & early mornings don’t mix. Hold on, I got that one wrong. Young kids and early mornings, yes, definitely. Scraping myself out of bed extra early to go get that photo, that’s another matter entirely. Give me a few years (and a nice warm duvet for those in-between years).
But let’s not overlook how our cooking can change with the seasons. Winter brings out a need in me to ditch the salads and eat satisfying, wholesome, comforting food. Food such as soup, pies and big bowls of chilli. I have a feeling I was made for winter.
As if the flavours of this Split Pea Chicken Rice Soup weren’t enough to guarantee my happiness, there’s the colour too. Hello there, yellow, I’m not ignoring you (thank you turmeric). But let’s talk about the flavours on offer. It’s classic really, relying on a mix of garlic, ginger and chilli in the base, followed by another familiar combination of cumin, coriander & turmeric. Not exactly rocket science, but damn good stuff all the same.
A scattering of fresh coriander and spring onions is all this Split Pea Chicken Rice Soup needs to finish it off.