Heat the olive oil in a large pot or Dutch oven and cook the chicken for 6-8 minutes over medium-high heat until no longer pink. Remove it from the pot with a slotted spoon and set aside.

Add the chopped leek, carrot, celery and fennel to the same pot and cook for 8-10 minutes over medium heat until the veggies soften. You may place a lid on the pot to allow the veggies to sweat a bit.

Next, stir in the garlic, rosemary, thyme and bay leaf. Cook for a minute until fragrant, then add the dried split peas, cooked chicken and chicken stock

Bring the soup to a boil, then lower the heat to medium-low and simmer for 45 minutes or until the peas are soft and the soup becomes thick and creamy. Remember to scrape the bottom of the pot from time to time to prevent burning.

Stir in the fresh parsley and adjust the seasoning to taste. Serve hot, with some extra fresh parsley on top if you like.