Soup: Split Pea With Chicken

There comes a time, usually in the summer, when the freezer becomes overrun with chicken bodies. That time was today.

And nothing in the fridge for lunch. But I've got a package of split peas in the cupboard. Who cares if it's 90 degrees outside? Let's make soup!

Three chicken bodies and 6-9 cups of water, depending on how thick you want your soup. Simmer for an hour. Cool for a few minutes, then pick some chicken off the bones. [update: I tried 6 cups, I think 7 might be better]

Chopped/sauteed about a half onion from the fridge's veggie drawer in a couple TBS of buttery.

Add back the broth and chicken, plus the split peas. Bring back to a boil, simmer for an hour or so. [update: I tried to get away with simmering for just 30 minutes, but I think at least 40-45 might be needed]

Salt and pepper to taste.