Name: Chicken, Corn and Yellow Split Pea Soup
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: 2 tblsps olive oil; 150g middle cut bacon rashers, finely chopped; 1 onion, finely chopped; 2 stalks celery, thinly sliced; 2 litres (8 cups) chicken stock; 1 cups dried yellow split peas, rinsed; 350g chicken breast, trimmed; 1⁄2 cup frozen corn kernels; Cracked black pepper, to taste; Crusty bread, to serve

Chicken, Corn and Yellow Split Pea Soup

A hearty winter warmer.

Serves 4

Prep

15M

Cook

1H 10M

Total

1H 25M

TO FREEZE: Cool cooked soup for 20 minutes. Transfer to a freezer-proof container. Seal, date and label. Freeze for up to two months.
TO SERVE: Thaw in the fridge overnight. Reheat in a saucepan until hot. Serve with bread.

Ingredients

2 tblsps olive oil

150g middle cut bacon rashers, finely chopped

1 onion, finely chopped

2 stalks celery, thinly sliced

2 litres (8 cups) chicken stock

1 cups dried yellow split peas, rinsed

350g chicken breast, trimmed

1⁄2 cup frozen corn kernels

Cracked black pepper, to taste

Crusty bread, to serve

Method

Heat oil in a stockpot over a medium heat. Add the bacon, onion and celery. Cook, stirring occasionally for about 5 minutes, or until soft.

2 Stir in chicken stock and peas. Add whole chicken breast. Bring to boil. Cover with lid. Gently boil for about 12 to 15 minutes, or until chicken is cooked through. Using tongs, remove chicken. Cool slightly. Thinly shred. Refrigerate, covered.

3 Meanwhile, continue to gently boil, covered, for a further 45 minutes, or until peas are tender.

4 Return shredded chicken to soup with corn. Season with pepper. Return to boil. Simmer for a further 5 minutes, or until chicken is hot and corn is tender.

5 Serve soup with crusty bread.

Kerrie Worner

Jane Hallett