Start by rinsing the split peas under cold water and set aside.

Chop the onion, slice the carrots, and celery, and cube the chicken.

Mince the garlic.

In a large pot, heat olive oil over medium heat.

Add the chopped onion and garlic, sautéing until they become soft and translucent, about 3-5 minutes.

Toss in the sliced carrots and celery, stirring everything together. Allow to cook for another 5 minutes until slightly tender.

Add the cubed chicken to the pot, cooking until the chicken is no longer pink, about 3-4 minutes.

Stir in the rinsed split peas, chicken broth, and bay leaf. Bring the mixture to a boil.

Reduce the heat to low, cover, and let it simmer for about 45 minutes to 1 hour, or until the peas are tender and the soup has thickened. Stir occasionally, adding salt and pepper to taste.

Discard the bay leaf before serving. Ladle the soup into bowls, and feel free to add toppings like freshly chopped herbs or a squeeze of lemon for an extra zing!