Chicken Split Pea Soup

• Gluten free

• Meat

  • 4 Chicken thighs (about 1 1/2 lbs., boneless skinless

• Produce

  • 1 Bay leaf, dry
  • 2 Carrots, medium
  • 2 Celery, ribs
  • 1/4 cup Dill, Fresh
  • 2 Garlic cloves
  • 1 Onion
  • 1 tsp Rosemary, Fresh
  • 3 Russet potatoes
  • 1 cup Split peas, green

• Canned Goods

  • 2 (32 oz. cartons Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper, fresh ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on littlebroken.com

Description

Ingredients

• 4 boneless, skinless, chicken thighs (about 1½ 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 ½ tsp. dried)
• 1 tsp. salt
• ½ 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
• ¼ cup fresh chopped dill

Directions

• 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.