Baked Cottage Soup Recipe

Name: Baked Cottage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A 4- to 5-quart covered crock or bean pot.; One 3 1/2- to 4-pound chicken, cut into 8 parts, with neck and all giblets except liver; 2 medium onions, sliced; 2 large carrots, cut into 1-inch-thick slices; 2 large celery stalks, sliced; 2 cups green split peas, washed and picked over; 1 teaspoon salt; 8 to 10 crushed black peppercorns; 1/2 teaspoon dried leaf thyme, or 4 fresh thyme sprigs; 2 quarts cold water; Chopped fresh parsley; 8 small oval slices of French bread, or 1 1/2 cups croutons, browned

Servings: persons

A 4- to 5-quart covered crock or bean pot.
One 3 1/2- to 4-pound chicken, cut into 8 parts, with neck and all giblets except liver
2 medium onions, sliced
2 large carrots, cut into 1-inch-thick slices
2 large celery stalks, sliced
2 cups green split peas, washed and picked over
1 teaspoon salt
8 to 10 crushed black peppercorns
1/2 teaspoon dried leaf thyme, or 4 fresh thyme sprigs
2 quarts cold water
Chopped fresh parsley
8 small oval slices of French bread, or 1 1/2 cups croutons, browned

1
Preheat the oven to 375F.
2
Place chicken and giblets in the crock, then top with onions, carrots, celery, and split peas.
3
Add salt, peppercorns, thyme, and water.
4
Cover and bake for about 3 hours or until chicken and vegetables virtually disintegrate.
5
Strain into a clean saucepan, rubbing through as much of the peas and vegetables as possible, but eliminating the giblets and shreds of chicken that by this time should be unpleasantly matted and flavorless.
6
It may be necessary to pour strained soup back over the solids in the sieve to extract all the pea and vegetable puree.
7
Skim off fat, of which there should be very little, reheat, and adjust seasonings.
8
Ladle soup into warm bowls, top with parsley, and pass croutons or bread slices.
9
This soup can be stored, covered, in the refrigerator for up to 2 days.
10
It can be frozen for up to 3 months.

204

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: A 4- to 5-quart covered crock or bean pot., One 3 1/2- to 4-pound chicken, cut into 8 parts, with neck and all giblets except liver, 2 medium onions, sliced, 2 large carrots, cut into 1-inch-thick slices, and more.

Yes, Baked Cottage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Cottage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions