Ingredients:

2 cups of cooked chicken (I used a bit less in this soup, as I was using the leftover’s from a roast chicken I had done the night before)
6 cups of chicken stock
2 cups of water
3 cups of yellow split peas
salt and pepper to taste
cream and chopped spinach to serve

Method:

Heat the chicken stock and water to almost boiling and then turn the heat down to a slow simmer. Add the split peas and cook until they are soft – about 45 minutes.

Remove about half the soup and process in a blender until smooth. Return to pot and add the chicken.

Let simmer slowly for 5 minutes until the chicken is hot.

Serve with a little cream and some chopped spinach.