Step 1

Heat olive oil in a 6-quart stockpot over medium/high heat. When hot, add chicken and cook until lightly golden, about 8-10 minutes.

Step 2

Add celery, carrots, onion, rosemary, salt, and pepper. Cook for additional 5 minutes or until onions begin to soften.

Step 3

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. You want them soft around the edges but hard in the middle. Taste soup for salt before adding the potatoes.

Step 4

Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes. Stir in pressed garlic and chopped dill.