Ingredients
Scale
- 1 cup dried split peas, rinsed
- 1 cup chopped chicken, cooked and shredded (rotisserie chicken works great)
- 1 cup chopped ham, diced
- 4 cups chicken broth
- 2 cups water
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Step 1: In a large pot or Dutch oven, combine the rinsed split peas, chicken broth, water, onion, carrots, and celery. Bring to a boil over high heat.
- Step 2: Once boiling, reduce heat to low, cover, and simmer for at least 45 minutes, or until the split peas are tender. Stir occasionally to prevent sticking.
- Step 3: Stir in the shredded chicken, diced ham, thyme, and rosemary. Season with salt and pepper to taste.
- Step 4: Continue to simmer for another 15-20 minutes to allow the flavors to meld.
- Step 5: Taste and adjust seasoning as needed. Serve hot. You can garnish with fresh parsley or a dollop of sour cream if desired.
Notes
- Leftovers store beautifully in the fridge for up to 3 days, allowing for quick and easy lunches.
- Reheat gently on the stovetop, adding a splash of broth if needed to maintain a lovely consistency.
- Serve with crusty bread for a truly satisfying and comforting meal; the bread is perfect for sopping up the delicious broth.
- For deeper ham flavor, consider adding a bay leaf during the initial simmering stage with the vegetables, removing it before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American