Rinse and drain the split peas. Dice the onion, carrots, and celery. Mince the garlic.

Cut the chicken thighs into bite-sized pieces.

In a large pot, add the diced onion, carrots, and celery. Sauté over medium heat for about 5 minutes until softened.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the chicken pieces, split peas, chicken broth, thyme, bay leaf, salt, and black pepper.

Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 45 minutes, or until the split peas are tender and the chicken is cooked through.

Remove the bay leaf and shred the chicken into smaller pieces if desired.

Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the soup into bowls and garnish with chopped fresh parsley.

Enjoy warm with crusty bread or crackers.