Pea and Poultry Soup

Pea and Poultry Soup

Who wants to cook a big meal in the days after Thanksgiving or Christmas? Not me, that’s for sure. Luckily this quick recipe can be made with left-over holiday turkey, rotisserie chicken, or cooked chicken breasts. The only real prep here is chopping an onion and some garlic. That’s it. You just toss everything into a slow cooker, turn it on, go for a brisk fall hike and come home to a delicious, hearty warm stew.

Makes: 6 servings

Preparation time:
Cooking time:
Total Time:


  • 1 pound split peas
  • 1 pound frozen California vegetable mix (cauliflower, carrot, broccoli - no need to defrost first)
  • 1 cipollini onion (diced)
  • 1 garlic clove (minced)
  • 2 cups cooked turkey or chicken (chopped)
  • 6 cups water
  • 2 cups vegetable stock
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon coarse salt

Equipment: stockpot or slow-cooker


  1. Place all of the ingredients into a stock pot or slow-cooker. 
    • Stockpot: bring to a boil, then reduce heat and simmer for 1 hour.
    • Slow cooker: high for 5-6 hours or low for 7-8 hours.
  2. The soup is ready when the split peas are soft. 
  3. Enjoy warm and freeze the left-overs for later. 

Special Diet:  Dairy Free, Gluten Free, Nightshade Free, Paleo, Soy Free

Course:  Main Dish, Soup & Stew

Culture:  American

Special Equipment:  Slow-cooker

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