Not your average chicken soup.
1 cup Yellow split peas
2 qts Low-sodium chicken broth
1 Onion, chopped
2 Celery stalks, chopped
8 oz Frozen yuca, thawed & cut into small chunks
3 cups Chopped cabbage
1 cup Frozen corn
2 Carrots, sliced at an angle
2 Ears of corn, each cut crosswise into 4-5 pieces
1 Packet of Sazon
2 tsp Creole seasoning
2 tsp Creole kick
1 tsp Paprika
1/2 tsp Onion powder
1/2 tsp Garlic powder
1/2 tsp Crushed red pepper
Salt, to taste
Cut the chicken into bone-in skin-on thighs, drumsticks, and breasts. Cut the drumsticks into 2 pieces (through the bone), thighs into 2 or 3 pieces, and breasts into 4 to 6 pieces. Wash the chicken, rub with lime juice, and season with salt and pepper.
Combine the yellow split peas and 2 quarts of water in a pot. Bring to a boil. Reduce to a simmer and cook until the split peas are al dente, 15 to 20 minutes.
Add the chicken parts and simmer for another 20 minutes.
Add chicken broth and simmer for another 10 minutes. Add the onion, celery, and seasonings. Simmer until the onion and celery are tender.
Add the potatoes, sweet potatoes, yucca, cabbage, frozen corn, and carrots. Simmer for 10 minutes, then add the corn rounds. Cover and simmer on medium-low until all the vegetables are tender, the chicken is very soft, and the broth is thickened a little from all the starchy vegetables, another 30 minutes.
This isn't your sick-day chicken soup — and that's why it won our Chicken Soup Dish Off. This recipe from Shelia Haire features a whole chicken and plenty of frozen veggies you can use up. And with unique additions like yuca and corn cobs, and creole seasonings, it's a hearty and interesting soup for the whole family.