#gutfriendly split pea chicken soup ❤️ #highfiberfood

So tasty so comforting 😍

THE WHAT:
1 whole chicken (cooked/shredded)
2–3 Tbsp. olive oil
2 celery ribs, sliced
2 medium carrots, peeled and sliced
1 yellow onion, diced
1 tsp. fresh chopped rosemary
Salt to taste (about 1-2 TSP)
½ tsp. fresh ground black pepper
1 cup dry green split peas, rinsed under cold water
1 dry bay leaf
8 cups chicken stock
3 medium russet potatoes, diced into 1-inch cubes2 garlic cloves, grated microplane
1/2 cup fresh herbs (dill, parsley)

THE HOW:
1. I made the chicken stock first by simmering whole chicken in 14-16 cups water with an onion, carrot, and celery. After 1 hour i took the chicken out and let cool - removed the meat from the Hines and set aside while cooking the cactus for another 2 hours on low heat.
2. Heat olive oil in a large Dutch oven over medium-high heat. When hot, onions and cook until lightly translucent, about 5 min
3. Add celery, carrots, rosemary, salt, and pepper. Cook for additional 8-10 minutes or until veggies begin to soften.
4. 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.
5. Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes. Stir in pressed garlic, shredded chicken, and chopped fresh herbs

Видео #gutfriendly split pea chicken soup ❤️ #highfiberfood канала Wellness By Lisa