Chicken split pea soup is just the perfect bowl of nourishment and comfort. Made with juicy chicken thighs and green split peas in a delicious herby broth, this soup will make you come back for seconds!
And if you're looking for more chicken soup recipes, try this readers' favorite Greek Lemon Chicken Soup or this delicious Mexican Chicken Soup next!
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If you're already a fan of classic split pea soup, this chicken version is such a fun twist. It's lighter, still super-nourishing, and perfect if you like a soup that's thick, hearty, and packed with veggies in every bite.
The split peas break down into a naturally creamy base, and the chicken adds enough richness and protein to make it truly satisfying without being heavy.
It's also the kind of soup that gets better as it simmers, and the flavors are even more amazing the next day, so it's great for meal prep.
Why you'll love this chicken split pea soup
- It's just the perfect bowl of comfort on a cold day.
- It requires very little prep and will simmer down nicely on the stove while you get on with things.
- The flavors are honestly some of the best you'll ever find in a chicken soup!
What you'll need
Chicken - Chicken thighs are best for this soup because they're much more succulent than chicken breast.
If you want an even richer broth, use bone-in chicken thighs instead. Simply sear them for a couple of minutes in a bit of olive oil, then add them to the soup before simmering.
Olive oil - You only need a splash to sear the chicken and sauté the veggies.
Vegetables - This is what adds so much flavor to the soup, so I went with a mix of leek, carrot, celery and fresh fennel.
You can also opt for the classic mirepoix combination of onion, carrot and celery.
Herbs - A mix of fresh rosemary and thyme takes the broth to another level! Don't forget to add a bay leaf, too.
Split peas - Green split peas are my go-to here because they cook down into the creamiest texture without any dairy. They also hold up well during a longer simmer, which gives the soup that cozy, hearty feel.
Chicken stock - Good stock makes all the difference in a simple soup like this. I usually use low-sodium stock so I can control the seasoning myself, but any chicken stock you like will work.
Pro tip
You don't need to soak the split peas before using them in the soup, but it's worth giving them a quick rinse to wash away any dust.
How to make chicken and split pea soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Start by cooking the chicken in a bit of olive oil until no longer pink, then remove it from the pot and set it aside.
Add the leek, carrot, celery and fennel and cook until the veggies soften; let them sweat a bit under a lid to speed up cooking.
Stir in the garlic and herbs for a minute, then add the split peas, cooked chicken and chicken stock.
Simmer gently until the peas break down and the soup turns thick and creamy, then stir in the parsley and adjust the seasoning before serving.
Substitutions and variations
- Swap the chicken thighs for leftover rotisserie chicken if you're short on time. Just add it in during the last 10 minutes of cooking.
- Use smoked paprika or a dash of cumin for a bit of warmth in the broth.
- If you don't have fresh herbs, dried rosemary and thyme will still bring lots of flavor. Just use about a third of the amount.
Recipe tips and notes
- If you want a slightly smoother texture, you can simmer the soup a bit longer until the peas really break down.
- If the soup thickens too much as it sits, loosen it with a splash of extra stock or water.
- Season the soup gradually. Split peas can soak up quite a bit of salt, so taste again right before serving.
What to serve with split pea chicken soup
- All this soup needs is a chunky piece of your favorite bread for dunking.
- You can also serve it with croutons or crackers.
- Or simply go for a slice of buttered toast for the ultimate comfort meal!
Leftovers and storage
- Just like with so many other soup recipes, this split pea soup with chicken keeps well in the fridge for up to 3 days in an airtight container.
- Reheat your soup gently on the hob or in short bursts in the microwave.
- The soup also freezes well for up to 3 months. Simply defrost it overnight in the fridge and reheat gently on the hob.
If you've tried this chicken split pea soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Chicken Split Pea Soup
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds (700 g) boneless chicken thighs, cut into bite-size pieces
- 1 medium leek, white and light green part only, sliced
- 1 medium carrot, diced
- 3 celery stalks, diced
- 1 small fennel bulb, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 bay leaf
- 2 cups (400 g) dried split peas, rinsed
- 6 cups (1.5 l) chicken stock
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- 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.1 tablespoon olive oil1 ½ pounds boneless chicken thighs
- 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.1 medium leek1 medium carrot3 celery stalks1 small fennel bulb
- 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 stock4 garlic cloves1 tablespoon fresh rosemary1 tablespoon fresh thyme1 bay leaf2 cups dried split peas6 cups 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.A handful fresh parsleySalt and freshly ground black pepper to taste
Notes
- To make the soup even heartier, add in one or two potatoes, peeled and cubed.
- Fry some diced bacon in the olive oil before the chicken and add it back right at the end for even more flavor.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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