Chicken Split Pea Soup
- 4 boneless, skinless, chicken thighs (about 1 1/2 lbs.), cut into bite size pieces
- 2–3 Tbsp. olive oil
- 2 celery ribs, sliced
- 2 medium carrots, peeled and sliced
- 1 onion, diced
- 1 tsp. fresh chopped rosemary (or 1/2 tsp. dried)
- 1 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 1 cup green split peas
- 1 dry bay leaf
- 2 (32 oz.) cartons chicken stock or 2 quarts homemade stock
- 3 russet potatoes, diced
- 2 garlic cloves, pressed
- 1/4 cup fresh chopped dill
- In a 6-quart stockpot on medium/high heat, cook chicken in olive oil until lightly golden; about 8-10 minutes.
- Add celery, carrots, onion, rosemary, salt and pepper; cook for additional 5 minutes or until onion begins to soften.
- Add split peas, bay leaf and chicken stock. Bring to a boil. Reduce heat to low/medium and simmer, partially covered for 20 minutes or until peas are semi soft. You want them soft around the edges but hard in the middle.
- Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes.
- Stir in pressed garlic and chopped dill. Taste for salt/pepper and adjust as needed. Remove from heat. Serve hot.