Rinse and sort peas to remove debris and dirt. Then, soak peas using whatever method you prefer. See Notes below.

Heat a large pot over medium-high heat. While the pot is getting hot, season the chicken with 1 tsp of salt and 1/4 tsp of black pepper. Once the pot is hot, add your choice of cooking oil and sear the chicken for about 5 minutes on each side until browned (note, the chicken may not be fully cooked). Once seared, remove the chicken, place on a plate, and set aside until Step 6.

Next, add the diced onion, green pepper, celery, and carrot to the pot and cook for 5-7 minutes until the veggies start to become translucent.

Next, add the chopped collards, minced garlic and the remaining black pepper, celery seed, and smoked paprika, and cook for an additional 2-3 minutes until the collards are wilted down a bit.

Then, add the chicken broth, bay leaves, thyme, and the additional 1 1/2 tsp of salt to the pot. Stir until well combined. Then, and the smoked turkey leg. Broil the pot to a boil.

Once the pot is boiling, add the chicken thighs and black-eyed peas to the pot.

Bring the soup back to a boil. Then, reduce the soup to a simmer and cover. Let the soup simmer for at least 30-40 minutes, or until black-eyes peas are tender.

Then, take out the chicken thighs, shred it, and return the shredded meat back to the soup. You can also shred the smoked turkey along with the chicken thighs if you want additional protein. Let the soup cook for an additional 5 minutes. Then, give the soup a taste and adjust the seasonings as needed. You may need to add a bit more salt.

When you are ready to serve, add sliced green onion to each bowl as garnish. Serve with rustic bread and enjoy!