1 pound russet potatoes, scrubbed and cut into roughly 1/2-inch pieces
DIRECTIONS
Put the chicken thighs in a large bowl. Drizzle the 1 TBSP of olive oil over the chicken then sprinkle on 1/2 tsp salt, and 1/2 tsp black pepper and stir to coat the chicken.
Heat a dutch oven or large pot over medium-high heat.
When the dutch oven is hot add the chicken skin-side down and cook until browned, about 5 minutes.
Transfer the chicken to a plate and set aside leaving any fat in the pot.
Keep the pot over medium-high heat and add the onion, carrots, and garlic. Cook, stirring often, until vegetables begin to soften and brown, about 5 minutes.
Pour in the water and use a wooden spoon to scrape the bottom of the dutch oven to release any stuck on bits.
Return the chicken to the pot and bring to a boil.
When water begins to boil cover the pot with a lid and reduce the heat to medium-low. Simmer over medium-low for about 30 minutes.
Remove the lid and stir in the split peas then return to a boil over medium-high heat.
Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until peas are almost tender, about 45 minutes.
Transfer the chicken thighs out of the soup to a plate. Use two forks to shred the chicken off the bone then return the shredded chicken back into the soup and discard any skin and bones.
Stir the potatoes and 1 tsp salt into the soup and bring to a boil over medium-high heat.
When the soup begins to boil reduce the heat to medium-low then continue to simmer, stirring occasionally, until the split peas are almost completely dissolved and potatoes are tender, about 20 more minutes.
Season the soup with additional salt & pepper to taste.
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