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Split Pea, Chicken & Rice soup in a black bowl. Lots of fresh coriander and spring onion slices has been scattered on top and these ingredients are also on the wooden tabletop the bowl is on
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5 from 4 votes

Split Pea, Chicken and Rice Soup

Split Pea Chicken Rice Soup is a super easy, one pot dish. Gently spiced, full of classic flavours, healthy and plain delicious. Vegetarians can leave out the chicken and still enjoy this soup – red pepper would bulk it out nicely.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: Worldwide
Servings: 2 servings
Calories: 530kcal

Ingredients

  • 1 tbsp Groundnut oil
  • 1 Small onion – finely chopped
  • 1 Leek – finely sliced
  • 1 Garlic clove finely chopped
  • Ginger (a piece the size of a cherry tomato) – peeled, finely chopped or grated
  • 1 Red chilli – deseeded and finely chopped
  • ½ tsp Turmeric
  • ¼ tsp Ground cumin
  • ¼ tsp Ground coriander
  • 1 Bay leaf
  • 80 g/ 3 oz Yellow split peas
  • 1 Skinless chicken breast
  • 600 ml/ 2½ cups Stock (vegetable or chicken)
  • 125 ml/ ½ cup Coconut milk (half fat is fine)
  • 50 g/ 2 oz Cooked rice
  • 100 g/ 4 oz Cooked potato – peeled and cubed
  • Salt & Pepper

To Serve – optional

  • 2 spring onions – finely sliced
  • A handful of coriander leaves

Instructions

  • 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

Nutrition

Calories: 530kcal | Carbohydrates: 58g | Protein: 27g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 36mg | Sodium: 1301mg | Potassium: 1211mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1774IU | Vitamin C: 52mg | Calcium: 96mg | Iron: 7mg