Why You’ll Love This Recipe
I love how this soup manages to be both simple and full of flavor at the same time. The peas break down into a creamy base while the spices and aromatics give it depth and warmth. It’s a one-pot meal that I can let simmer gently without much fuss, making it perfect for busy days. I also enjoy that it can be made ahead, tastes even better the next day, and freezes beautifully. Whether I’m craving tradition or just a nourishing soup, this recipe always delivers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups dried yellow peas, rinsed and sorted
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, chopped
2 cups cooked chicken, diced
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
8 cups water or chicken broth
1 tablespoon mustard (for serving)
Salt to taste
Fresh parsley, chopped (optional, for garnish)
Directions
I start by rinsing and sorting the yellow peas to make sure they’re clean and free of any debris. Then I place them in a large pot along with water or chicken broth, onion, carrots, celery, chicken, bay leaf, thyme, and black pepper. I bring everything to a boil over medium-high heat, then reduce the heat and let it gently simmer for about 1.5 to 2 hours, until the peas are tender and breaking down.
Once the peas are soft, I stir everything well and adjust the seasoning with salt to taste. I remove the bay leaf and serve the soup hot with a spoonful of mustard on top. Sometimes I garnish with parsley and pair it with thin Swedish pancakes or crusty bread.
Servings and Timing
This recipe makes 6 to 8 servings. It takes about 10 minutes of prep time and 2 hours of cooking time, for a total of roughly 2 hours and 10 minutes.
Variations
I sometimes make a vegetarian version by skipping the meat and using vegetable broth instead. If I want extra flavor, I like to add a pinch of ground allspice or cloves, which gives it a classic Swedish touch. For a creamier texture, I mash some of the peas against the side of the pot. And when I want more protein, I add extra diced chicken or even some smoked turkey.
Storage/Reheating
This soup keeps well in the fridge for up to 3 days. I often make a big pot and portion it into containers for quick meals. It also freezes beautifully for up to 3 months. When reheating, I just warm it gently on the stove with a splash of broth or water if it has thickened too much.
FAQs
Can I soak the peas overnight to reduce cooking time?
Yes, soaking the peas overnight can shorten the simmering time by about 30 minutes, but it isn’t strictly necessary.
Can I use green split peas instead of yellow?
I can, but the flavor and color will be slightly different. The traditional Swedish version uses yellow peas.
What type of mustard works best for serving?
I prefer a strong, grainy mustard, but smooth Dijon or yellow mustard also works well.
Can I make this soup in a slow cooker?
Yes, I can cook it on low for 7–8 hours or on high for about 4–5 hours.
How do I make the soup thicker?
If I want a thicker consistency, I mash some of the peas with a spoon or use an immersion blender for a few quick pulses.
Can I make this recipe without meat?
Yes, I can skip the meat and use vegetable broth for a vegetarian-friendly version.
Why is this soup traditionally served on Thursdays in Sweden?
It’s a long-standing tradition tied to history and church practices, and it has simply carried on as a cultural custom.
What can I serve alongside this soup?
I like serving it with thin Swedish pancakes, but crusty bread or crispbread also pairs nicely.
Does the soup taste better the next day?
Yes, the flavors deepen as it sits, so I often find it even more delicious the following day.
Can I freeze this soup with meat included?
Absolutely, the meat freezes well along with the soup, and the texture holds up nicely after reheating.
Conclusion
Swedish Yellow Pea Soup is one of those timeless comfort foods that always makes me feel warm and satisfied. I love how simple ingredients come together to create such rich, layered flavor. Whether I’m making it as part of a traditional Thursday meal or just because I want something hearty, this soup never disappoints. It’s easy to prepare, stores well, and brings a little taste of Sweden right to my table.
