3 c. diced, cooked chicken
1 1/2 c. finely chopped carrots
1 c. finely chopped onions
3/4 c. finely chopped celery
2 med. potatoes, peeled, diced
1/8 tsp. thyme leaves
16 oz. pkg. green split peas, rinsed, drained
8 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper

In 5 quart Dutch oven, combine all ingredients except salt and pepper; bring to a boil. Reduce heat; cover; simmer 45 to 60 minutes or until chowder has thickened, stirring occasionally. Season with salt and pepper. 8 (1/2 cup) servings.