Instructions

1. In a large soup pot, heat olive oil over medium heat.

2. Add chicken and cook for 5 minutes, until lightly browned. Add onions, garlic, carrots, bay leaf, salt and seasoning and cook until vegetables soften, stirring occasionally.

3. Add broth and split peas to pot and bring to a boil. Reduce heat, cover and simmer on low heat for 30-45 minutes.

4. To the soup, add green peas and heat for 5 minutes, stirring to combine all ingredients.