- 1 rotisserie chicken
- 1 onion, chopped
- 1 tbsp canola oil
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 yellow potato, chopped (optional)
- 8 oz dried split peas
Remove the meat from the chicken, separating the white meat from the red meat and reserving the bones. (You'll only need the red meat here so store the white meat for something like chicken salad.)
Combine the chicken bones and half the onions with 8 cups of water in a pot. Bring to a boil, and then simmer for at least 2 hours to produce stock.
Strain the stock and set aside.
Heat the pot with the oil over medium-high heat. Add the garlic, carrots, and remaining onions. Once the onions soften and take on color, add the potatoes, peas, and stock. Bring to a boil, and then simmer for 45 minutes or until the peas are just about tender.
Shred the red meat of the chicken into bite-size pieces. Add it to the pot and cook for another 10 minutes before serving.