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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a great way to use up leftover chicken. Ingredients:
3 cups diced cooked chicken |
1 1/2 cups carrots, finely chopped |
1 cup onion, finely chopped |
3/4 cup celery, finely chopped |
2 medium sized potatoes, peeled diced |
1/8 teaspoon dried thyme |
1 (16 ounce) package split peas, rinsed, drained |
8 cups chicken broth |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a 5 quart Dutch oven combine all ingredients.
2. Bring to a boil.
3. Reduce heat.
4. Cover and simmer for 45 to 60 minutes, or until chowder has thickedned, stirring occasionally.
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