I finally nailed a Chicken Split Pea Soup that turns humble split peas and thighs into a thick, spoon-stopping bowl people will actually fight over, so keep scrolling.

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I’m obsessed with Chicken Split Pea Soup because it’s satisfying. I love how the starch from the 1 1/2 cups green split peas, rinsed and picked over gives the broth this silky thickness that clings to a fork.

I want big, meaty bites, so bone in chicken thighs, skin removed or left on if you like more flavor, are nonnegotiable for me. And the way other veg soften into that deep, savory base, yes please.

No frills, Split Green Pea Recipes with slow-melted flavor. I crave that bowl on a gray day.

Serious comfort food, but not precious every time.

Ingredients

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Green split peas, creamy body and earthy bite that sticks to your ribs.
Chicken thighs, juicy protein and rich flavor, skin on for more oomph.
Yellow onion, sweet base that melts into the broth.
Carrots, little sweet pops and color, keeps it homey.
Celery and leaves, subtle celery crunch and herbal lift.
Garlic, warm savory kick you’ll want more of.
Chicken broth, savory backbone that makes everything cozy.
Water, thins or puffs the soup out when needed.
Smoked ham hock or diced ham, smoky depth if you’re feeling naughty.
Bay leaves, quiet background herb that rounds things out.
Dried or fresh thyme, herbal note that smells like Sunday.
Kosher salt, lets the flavors actually show up.
Black pepper, gentle heat and a little bite.
Olive oil or butter, browns veggies and adds richness.
Lemon juice or cider vinegar, brightens and wakes the soup up.
Fresh parsley, cheerful garnish that looks like you tried.

Ingredient Quantities

1 1/2 cups green split peas, rinsed and picked over

1 1/2 to 2 pounds bone in chicken thighs, skin removed or left on if you like more flavor

1 large yellow onion, chopped

2 medium carrots, peeled and diced

2 celery stalks, diced plus a few leaves if you got them

3 garlic cloves, minced

6 cups low sodium chicken broth

2 cups water (or more if needed)

1 smoked ham hock or 4 ounces diced cooked ham, optional but tasty

2 bay leaves

1 teaspoon dried thyme or 2 fresh sprigs

1 to 1 1/2 teaspoons kosher salt, adjust to taste

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil or butter for sautéing

1 tablespoon fresh lemon juice or apple cider vinegar, optional to brighten the soup

Fresh parsley, chopped for garnish, optional

How to Make this

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1. Heat 1 to 2 tablespoons olive oil or butter in a large heavy pot over medium heat, add the chopped onion, carrots and celery and a pinch of salt, cook stirring now and then until soft and slightly browned about 6 to 8 minutes.

2. Add the minced garlic and cook 30 seconds until fragrant, don’t let it burn, then push the veg to the side and brown the chicken thighs a bit 2 to 3 minutes per side if you want extra flavor, you can leave skin on or remove it first.

3. Stir in the rinsed green split peas, the smoked ham hock or diced cooked ham if using, bay leaves and thyme then pour in 6 cups low sodium chicken broth plus 2 cups water so everything is covered.

4. Bring to a gentle boil, skim any foam from the surface, lower heat to a simmer, partially cover and cook until the peas are very soft and the chicken falls off the bone, usually 50 to 70 minutes depending on peas and pot.

5. Remove the chicken thighs to a cutting board and if you used a ham hock pull out the bone and discard it, also fish out bay leaves and thyme sprigs.

6. Shred the chicken with two forks discarding bones and any gristle, return the shredded chicken to the pot and stir to combine.

7. If you like a chunkier soup stop here, for a creamier base use an immersion blender to puree about a third to half the soup right in the pot, or ladle a few cups into a blender then return to the pot, do not over-blend unless you want it very smooth.

8. Taste and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, adjust as needed, if too thick add more water or broth until you get the texture you want.

9. Brighten the flavors with 1 tablespoon fresh lemon juice or apple cider vinegar, start with less and add more if needed, heat through another minute or two.

10. Serve hot garnished with chopped fresh parsley if you like, and enjoy with crusty bread or crackers.

Equipment Needed

1. Big heavy pot or Dutch oven for sautéing and simmering
2. Cutting board
3. Chef’s knife (for chopping veg and trimming chicken)
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons
6. Fine-mesh colander or sieve to rinse the split peas
7. Tongs or two forks to turn and remove the chicken
8. Immersion blender or regular blender (for partial pureeing)

FAQ

Q: Can I make this soup in a slow cooker or Instant Pot? A: Yes. For a slow cooker, brown the chicken and veggies first, then add everything and cook on low 6 to 8 hours or high 3 to 4 hours until peas are tender. For Instant Pot, use the Sauté function for 5 minutes then pressure cook on high for 12 minutes with a natural release for 10 minutes. Remove bones and shred chicken before serving.

Q: Do I have to soak the split peas first? A: No, split peas cook pretty fast and don't need soaking. Just rinse and pick out any debris. They usually break down and thicken the soup after 45 to 60 minutes simmering on the stove.

Q: My soup is too thin or too thick, how do I fix it? A: If too thin, simmer uncovered longer until it reduces or mash some peas against the pot side to thicken. If too thick, stir in extra water or broth a little at a time until you like the consistency.

Q: Can I leave out the ham hock or use vegetarian stock? A: Yes, leaving out the ham hock makes it fully chicken based and still tasty. If you use vegetable stock skip the chicken thighs and add smoked paprika or a splash of liquid smoke for depth, though flavor will be different.

Q: How do I store and reheat leftovers? A: Cool to room temp and refrigerate in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove over medium low, add a bit of water or broth if it thickened too much.

Q: Any tips for extra flavor or brightness? A: Yes. Brown the chicken and sauté the veggies well for richer flavor. Finish with a tablespoon of lemon juice or apple cider vinegar to brighten it up and sprinkle chopped parsley before serving. Taste and adjust salt at the end.

Homemade Split Pea Soup With Chicken Recipe Substitutions and Variations

Green split peas: swap for yellow split peas or for a different texture use green or brown lentils, they cook faster so cut simmer time down a bit.
Bone in chicken thighs: use boneless skinless thighs, chicken breasts, or quick shredded rotisserie chicken if you want the soup faster or less fat.
Low sodium chicken broth: use vegetable broth for a vegetarian twist, or mix water with a concentrated bouillon cube or paste if thats what you have.
Smoked ham hock: replace with chopped bacon, diced smoked turkey thigh, or 4 oz diced cooked ham to keep that smoky, meaty flavor.

Pro Tips

1. Cook the peas and chicken low and slow so the peas totally break down and thicken the broth naturally, but check about 45 minutes in and add a little hot water if it looks like it’s sticking to the bottom — don’t let it scorch or you’ll taste it.
2. If you want deeper flavor, brown the chicken well in the pot first and toss in the ham hock early. If you’re short on time skip browning and add a bit of smoked paprika or a splash of soy sauce near the end to fake that roastiness.
3. For a smoother, silky soup, puree only a third to half of the pot with an immersion blender then stir it back in; over-blending makes it gluey and you lose the nice mouthfeel.
4. Brightness matters. Add the lemon juice or vinegar at the very end and taste. Start with half the recommended amount then add more if it needs life. A sprinkle of fresh parsley or a grind of pepper right before serving really wakes it up.

Homemade Split Pea Soup With Chicken Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally nailed a Chicken Split Pea Soup that turns humble split peas and thighs into a thick, spoon-stopping bowl people will actually fight over, so keep scrolling.

Servings

servings

Calories

397

kcal

Equipment: 1. Big heavy pot or Dutch oven for sautéing and simmering
2. Cutting board
3. Chef’s knife (for chopping veg and trimming chicken)
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons
6. Fine-mesh colander or sieve to rinse the split peas
7. Tongs or two forks to turn and remove the chicken
8. Immersion blender or regular blender (for partial pureeing)

Ingredients

1 1/2 cups green split peas, rinsed and picked over
1 1/2 to 2 pounds bone in chicken thighs, skin removed or left on if you like more flavor
1 large yellow onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced plus a few leaves if you got them
3 garlic cloves, minced
6 cups low sodium chicken broth
2 cups water (or more if needed)
1 smoked ham hock or 4 ounces diced cooked ham, optional but tasty
2 bay leaves
1 teaspoon dried thyme or 2 fresh sprigs
1 to 1 1/2 teaspoons kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil or butter for sautéing
1 tablespoon fresh lemon juice or apple cider vinegar, optional to brighten the soup
Fresh parsley, chopped for garnish, optional

Directions

Heat 1 to 2 tablespoons olive oil or butter in a large heavy pot over medium heat, add the chopped onion, carrots and celery and a pinch of salt, cook stirring now and then until soft and slightly browned about 6 to 8 minutes.
Add the minced garlic and cook 30 seconds until fragrant, don't let it burn, then push the veg to the side and brown the chicken thighs a bit 2 to 3 minutes per side if you want extra flavor, you can leave skin on or remove it first.
Stir in the rinsed green split peas, the smoked ham hock or diced cooked ham if using, bay leaves and thyme then pour in 6 cups low sodium chicken broth plus 2 cups water so everything is covered.
Bring to a gentle boil, skim any foam from the surface, lower heat to a simmer, partially cover and cook until the peas are very soft and the chicken falls off the bone, usually 50 to 70 minutes depending on peas and pot.
Remove the chicken thighs to a cutting board and if you used a ham hock pull out the bone and discard it, also fish out bay leaves and thyme sprigs.
Shred the chicken with two forks discarding bones and any gristle, return the shredded chicken to the pot and stir to combine.
If you like a chunkier soup stop here, for a creamier base use an immersion blender to puree about a third to half the soup right in the pot, or ladle a few cups into a blender then return to the pot, do not over-blend unless you want it very smooth.
Taste and season with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, adjust as needed, if too thick add more water or broth until you get the texture you want.
Brighten the flavors with 1 tablespoon fresh lemon juice or apple cider vinegar, start with less and add more if needed, heat through another minute or two.
Serve hot garnished with chopped fresh parsley if you like, and enjoy with crusty bread or crackers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.