Instructions

1. In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the chicken and sauté for 2 -3 minutes until the chicken is browned.
2. Remove the chicken from the pot and set aside on a plate.
3. Add the remaining tablespoon of oil over medium-high heat and add the onions, carrots, and celery. Cook for 3 minutes or until the veggies are softened and golden brown. Add the seasonings, salt, pepper, potatoes, chicken broth, and chicken pieces. Bring to a boil, reduce heat and simmer for 20 – 30 minutes, until the potatoes are fork-tender.
4. Stir in the green peas and half and half, cook for another 10 minutes, or until thickened.
5. Remove the bay leaves and serve soup.