Jane Hallett. Recipe development: Kerrie Worner.

Name: Jane Hallett. Recipe development: Kerrie Worner.
Ingredients: 2 tblsps olive oil150g middle cut bacon rashers, finely chopped1 onion, finely chopped2 stalks celery, thinly sliced2 litres (8 cups) chicken stock1 cups dried yellow split peas, rinsed 350g chicken breast, trimmed 1⁄2 cup frozen corn kernels Cracked black pepper, to tasteCrusty bread, to serve

www.newidea.com.au

Your recipes

Servings: 4

Cost: $1.00 /serving

Author : Jane Hallett. Recipe development: Kerrie Worner.

Ingredients

Remove All · Remove Spices · Remove Staples

2 tblsps olive oil150 grams middle cut bacon rashers, finely chopped1 onion, finely chopped2 stalks celery, thinly sliced2 litres (8 cups) chicken stock1 cups dried yellow split peas, rinsed 350 grams chicken breast, trimmed 1⁄2 cup frozen corn kernels Cracked black pepper, to tasteCrusty bread, to serve

Export 0 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.