Guyanese Chicken and split peas soup

When it gets cold, all I can think of making  is a nice pot of warm and delicious soup. Soup is so comforting to me. One member of a Guyanese group I follow on Facebook, asked if anyone else had soup for dinner on Sundays while growing up in Guyana. The response was overwhelmingly “yes” and apparently soup on Sundays was/is a Guyanese culinary tradition. The similarities in the types of soup and the side dishes served with the soup were just heart warming. We have a strong food culture and it was still alive in some of the stories members of the group shared. I don’t reserve soup for Sunday night dinners. Actually, since it is football season Sunday nights are more chicken wings and pizza night! I have soup anytime I feel like it and this soup is a good base for many soup concoctions. To mix it up a bit, I just switch up some of the vegetables, add or take away dumplings (Guyanese style or Asian style), add some root vegetables and change the type of bread I serve it with. I swear, every time I make it, it’s a completely different soup. The ingredients are simple and so is the method, but it does take some time, to simmer it down into a thick mouth watering broth!

Now for the recipe…

Add 1 cup of yellow split peas, 1 tsp salt and 8 cups water to a large stock pot. Bring to a boil, then reduce to simmer. Cook until split peas is tender.

Add 1 cup of yellow split peas, 1 tsp salt and 8 cups water to a large stock pot. Bring to a boil, then reduce to simmer. Cook until split peas are tender.

Chop 1 lb of chicken thighs (skinless, bone-in) into 2 inch pieces. Dice 3 carrots, 2 sticks of celery hearts and red potatoes into 1 inch pieces. Chop 1 onion and 6 cloves of garlic. Remove about 1/4 cup of fresh thyme leaves from the stems and reserve 1 whole wiri wiri pepper, or other spicy pepper (like scotch bonnet). Add all of the ingredients to the cooked split peas along with 3 chicken bouillon cubes and 8 cups of water (2 quarts). Bring to a boil, then reduce to simmer. Let cook until potato and carrots are tender and a thick broth is formed. Remove from heat and serve hot!

Chop 1 lb of chicken thighs (skinless, bone-in) into 2 inch pieces. Dice 3 carrots, 2 sticks of celery hearts and red potatoes into 1 inch pieces. Chop 1 onion and 6 cloves of garlic. Remove about 1/4 cup of fresh thyme leaves from the stems and reserve 1 whole wiri wiri pepper, or other spicy pepper (like scotch bonnet). Add all of the ingredients to the cooked split peas along with 3 chicken bouillon cubes and 8 cups of water (2 quarts).

Bring to a boil, then reduce to simmer. Let cook until potato and carrots are tender and a thick broth is formed. Remove from heat and serve hot!

Bring to a boil, then reduce to simmer. Let cook until potato and carrots are tender and a thick broth is formed. Remove from heat and serve hot! Serve with a few slices your favorite bread or dinner rolls!

Serve with your favorite bread!

 

Chicken and Split Pea Soup
 
Prep time
Cook time
Total time
 
A thick split pea broth base soup with chicken and veggies.
Author:
Cuisine: Guyanese
Serves: 6
Ingredients
  • 1 cup of yellow split peas and about 8 cups water for cooking
  • 2 lbs chicken thighs (skinless, bone-in)
  • 1 lb potatoes
  • 3 carrots
  • 3 sticks of celery hearts, diced.
  • 1 onion, diced
  • 6 cloves garlic,finely chopped
  • ¼ cup of fresh thyme (stems removed)
  • 1 wiri wiri pepper
  • 3 chicken bouillon cubes
  • 1 tsp salt
  • 8 additional cups of water for the broth.
Instructions
  1. In a large stock pot combine split peas with 8 cups of water and 1 tsp salt.
  2. Bring to a boil on high heat, then reduce heat to medium and continue to cook until split peas is really tender (crushes easily with the back of a spoon).
  3. Cut chicken thighs into 2 inch chunks. Peel and dice potatoes and carrots into 1 inch pieces.
  4. Once the split peas are tender, add chicken thighs, potatoes, carrots, celery, onion, garlic, thyme, pepper and bouillon cubes.
  5. Then, add about 8 cups of water. Stir until all the ingredients are combined. Bring to a boil on high heat, then reduce heat to medium-low and let simmer until potatoes and carrots are tender and a thick broth forms (about 30 to 45 minutes).
  6. Remove from heat and serve hot.

 

 

6 Comments

  1. Carmen June 27, 2018 at 1:10 pm

    My mother used to make a soup caLled metagy she told me it was a guayanese soup. it was made qith pig foot, salt fiah (i am not aure) casava, dumplings and coconut milk. I have been looking dor the rexipe for a long time but cannot find it. Will greatly appreciate if you can send e the recipe.

    Thank yoy so much

    Reply
    1. Althea Brown July 13, 2018 at 4:17 am

      Hi I have a vegetarian recipe for metemgee or metagee on my site. Just use the search bar and it should come up. Metemgee the way I know it is vegetarian and then served with fried fish on the side but I guess you can add meat to the broth. Take a look and see if this is what you are looking for n

      Reply
  2. Trish December 29, 2019 at 10:39 pm

    Hello! Can we make this soup in the instant pot? If so, how would i do it? do you recommend using the soup function? I just got my instant pot and I am trying to learn!

    Reply
    1. Althea Brown December 30, 2019 at 5:14 am

      You totally can. You would only need 6-8 cups of water total. I would start from step 3 in the recipe, then I would add the split peas and water. Mix everything together and cook on manual high pressure for 20 minutes. When it’s done cooking, release the steam then stir up the soup and you should be good. I’ve never used my soup function on the IP so I’m not sure. I mostly just use the manual pressure function but you can also just try it to see how many minutes it’s set for.

      Reply
  3. Pingback: Chicken Foot Soup - Metemgee

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