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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This soup is unlike other Split Pea recipes because it uses smoked chicken instead of traditional pork additions. Ingredients:
1 lb. green split peas |
10 - 12 cups water (some like it thicker than others, if it becomes too thick during cooking add more water until it satisfies you) |
4 smoked chicken legs, skin and end caps removed |
1 large carrot, diced |
1 large onion, diced |
2-3 cloves garlic, diced |
2 stalks celery, diced |
2 chicken boullion cubes |
2 tsp olive oil |
1 bay leaf |
1/2 tsp paprika |
salt/pepper, to taste |
1 cup dry pastina |
Directions:
1. Sift through peas to make sure there are no stones.
2. Dice carrots, onion, garlic and celery; sautee in olive oil til slightly tender.
3. Add water, peas, boullion, bay leaf, paprika, salt and pepper.
4. Bring to a boil.
5. Lower to low-med heat and add chicken legs.
6. Simmer for one hour.
7. Remove bay leaf and chicken.
8. Using two forks pull chicken meat away from bone, Discard any grizzle/small bones. Add pastina, stringy chicken chunk goodness AND BIG BONES back to soup.
9. LOW LOW heat til you reach optimum thickness and/or the pastina is tender.
10. Serve to awaiting foodie friends and family!
11. p.s. SMELLS RIDICULOUS!!!!
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