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.
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
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.