Ingredients
85g (1/3 cup) dried yellow split peas
1 tbs vegetable stock powder
1 whole barbecued chicken
2 stalks celery
2 large leeks
80ml (1/3 cup) extra virgin olive oil
4 cloves garlic
1/2 bunch mint
1 lemon
100g vermicelli pasta
Crusty bread (optional), to serve
Method Notes
Step 1
Place split peas in a sieve and rinse well under running water. Place in a large saucepan. Add 2L water and stock powder, bring to a simmer over medium heat, then cook for 20 minutes, skimming froth from the top, or until peas are almost tender.
Step 2
Meanwhile, strip meat with skin from the chicken and discard bones. Remove skin from meat, finely chop and reserve. Shred meat into chunky strips.
Step 3
Roughly chop celery and white part of leeks. Heat 2 tbs oil in a saucepan over medium heat. Add celery, leeks and chicken skin, and cook, stirring, for 10 minutes or until soft. Crush 3 cloves garlic into the pan and stir for a further minute or until fragrant. Add vegetable mixture to split pea mixture, even if the split peas are not yet cooked.
Step 4
Meanwhile, to make mint gremolata, pick leaves from mint, roughly chop and place in a bowl. Zest lemon over mixture and crush in remaining garlic clove. Squeeze over 1/2 lemon, add remaining 2 tbs oil and stir to combine.
Step 5
Break pasta strands in half, add to split pea mixture and cook for 3 minutes or until al dente. Divide half the chicken among bowls. Spoon over most of the soup, then top with remaining chicken, a little more soup and a spoonful of the mint gremolata. Serve chicken noodle soup with crusty bread, if using.
