Reesie's spilt pea soup

2 T butter 
1/2 large onion, small diced 
2 stalks celery, small diced
2 carrots, small diced
2 cloves garlic, minced 
1/2 C. chopped parsley 
1 tsp thyme 
1/2 C. frozen peas 
2 1/2 tsp ham base 
1/2 lb dried split peas 
5 C. chicken stock 
3 C. water 
1 pinch kosher salt 
1 tsp mrs. dash garlic & herb 
1 1/2 C. diced chicken, cooked 
1/4 tsp. tumeric 
1/4 tsp.fennel ground 
1/4 tsp. paprika 
2 T. half&half  

In a small sauce pan, bring 3 cups of stock to boil and add your dried peas. Simmer on low until peas are soft. In a large stock pan, melt butter. Add chopped vegetables. Add in parsley and thyme. Add 1/2 cup of the stock and let simmer for about 5 minutes until vegetables are soft. Add in rest of liquid and the ham base. Add in softened split peas and the remaining water in that pan. Add in frozen peas and chicken. Next add in all of your remaining spices. Stir until well combined. Simmered on medium low for about 10 minutes. Taste the soup as you go and then you can tell if it needs more salt or some pepper. At the end, add in the half & half. 

Serving Suggestions:

1. Serve with a grilled cheese. 
2. Serve with oyster crackers and sprinkle with a little parmesan cheese. 
3. Serve with some toasted baguette or french bread spread with a little fancy butter. Just whip your butter with some honey or some savory seasonings.