A classic split pea soup is the perfect comfort meal, and you can easily make it yourself. A rich, hearty broth loaded with tender chicken, soft potatoes, and split peas takes this soup to the next level. If you’re looking for the perfect comfort food to warm you up on a chilly day, this soup recipe is for you. 

Split pea soup in a white bowl topped with fresh greens.

It’s officially soup season, and that means we’re making all of our favorite soups. This split pea soup is a comfort classic, packed with protein and fiber, and so delicious. It joins our slow cooker potato soup and chicken and gnocchi soup as one of our favorite soups for warming up. 

What Are Split Peas?

Split peas are dried peas that have been peeled and split in half, which allows them to cook relatively quickly without soaking in advance. Green split peas are the most popular in soups and break down as they cook, giving the soup a creamy texture. 

Why You’ll Love This Recipe

  • One-pot meal. Everything comes together in one Dutch oven, making this an easy dinner with minimal cleanup. 
  • Quick and easy. This soup takes about an hour to prepare, but it tastes like it’s been simmering all day; the perfect last-minute dinner addition. 
  • Perfect leftovers. A soup like this only tastes better the next day, making it perfect for meal planning. 

Ingredients for Split Pea Soup

All you need are a few simple ingredients: 

  • Chicken – We use boneless, skinless chicken thighs for this soup because they stay tender and flavorful, but you can also use chicken breast.
  • Veggies – We make a classic soup base with celery, carrots, and onions. 
  • Broth – We use chicken broth to deepen the soup’s flavor. 
  • Split peas – Green split peas are the star of this soup. They soften as they cook and naturally thicken the broth, giving the soup its signature creamy consistency.
  • Potatoes – Potatoes make this soup extra hearty and delicious. 
  • Herbs – A sprinkle of fresh dill and parsley is a must. 

See the recipe card below for a complete list of ingredients and quantities.

Tools for this Recipe

Shop Valentina’s favorite kitchen essentials, gadgets, and must-haves!

  • Use your trusty Dutch oven for this soup. It’s the perfect tool for one-pot soups and makes cleanup so easy!
Split pea soup in a large pot with a ladle full of split pea soup.

Substitutions and Variations

  • Switch the protein: Swap the chicken for diced ham, sautéed bacon, or even smoked turkey breast for a smoky flavor.
  • Vegetarian soup: Skip the meat and swap the chicken broth for vegetable broth to make a vegetarian soup.
  • Yellow split peas: Yellow split peas are another great option and work perfectly in the soup.

Expert Tips: 

  • Use fresh split peas. Old split peas don’t cook down the same way as fresh ones do, so this might not be the time to use old peas that have been sitting in your pantry. 
  • Rinse the split peas. Rinse the peas quickly to remove any debris.
  • Don’t overcook the potatoes. After adding the potatoes, cook the soup for only 10-12 minutes. If you cook the potatoes for too long, they will fall apart and be mushy in the soup.
  • Get the perfect consistency. As the split peas cook, they naturally thicken the soup. This creates a delicious, rich, creamy consistency, but if you prefer a thinner soup, add more chicken broth toward the end of cooking. 

How to Make Split Pea Soup 

  1. Cook the chicken. Add oil to a Dutch oven and heat up to medium heat. Add the cubed chicken thighs to the pot and season to taste. Sauté until cooked through and remove from the pot.
  2. Veggies. Add the remaining oil to the same pot, then add the onion, carrots, and celery. Sauté until the vegetables begin to soften. Stir in the minced garlic and cook until fragrant.
  3. Cook split peas. Once the vegetables soften, add the chicken broth, bay leaves, and split peas. Bring the soup to a gentle simmer and cook for 35-40 minutes, or until the split peas soften. 
  4. Potatoes. Add peeled, cubed potatoes to the pot and cook for 10 more minutes, or until the potatoes pierce with a fork.
  5. Serve. Taste the soup, adjust seasoning to taste, garnish with fresh herbs, and serve!

Do Split Peas Need to Be Soaked

Unlike dry beans, split peas don’t need to be soaked before cooking, which makes prep for this soup extra easy. 

Serving Suggestions

White bowl loaded with split pea soup topped with fresh greens and black pepper with a spoon.

Store & Reheat 

  • Storage. Store leftover split pea soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits, so you may need to add a little broth or water when reheating.
  • Reheat. Reheat the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. 
  • Freeze. Allow the soup to cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add extra broth if your soup is too thick.

More Soup Recipes

If you enjoyed this split pea soup recipe, be sure to try our other easy soup recipes; here are some of our favorites:

If you tried this split pea soup recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!

Split Pea Soup Recipe

Author: Valentina Ablaev
Print
4.67 from 3 votes
A simple split pea soup recipe is the perfect comfort meal to make from scratch. A rich, hearty broth loaded with tender chicken and soft potatoes. This is a soup that takes little effort and tastes incredible, perfect for the fall.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 3 Tbsp oil
  • 1 lb chicken thighs cubed
  • 1 large onion finely chopped
  • 2 large carrots sliced thin
  • 2 celery ribs sliced thin
  • 2 garlic cloves minced
  • 10 cups chicken broth
  • 2 bay leaves
  • 1 cup dry split peas rinsed
  • 4 medium potatoes cubed
  • 1 tsp salt or to taste
  • ½ tsp ground black pepper or to taste
  • 2 Tbsp finely chopped dill
  • 2 Tbsp finely chopped parsley
US Customary – Metric

Instructions

  • Cook the chicken. Heat 1 Tbsp oil in a Dutch oven over medium heat. Add the cubed chicken thighs, season to taste, and cook until cooked through. Remove the chicken from the pot and set aside.
  • Sauté the vegetables. Add the remaining 2 Tbsp oil to the Dutch oven. Add the chopped onion, sliced carrots, and celery, and sauté until the vegetables begin to soften. Add the minced garlic and cook until fragrant, about 1 minute.
  • Cook the split peas. Add the chicken broth, bay leaves, and split peas to the pot. Bring to a gentle simmer, then cook over medium-low heat for 35–40 minutes, or until the split peas are almost tender.
  • Potatoes. Add the cubed potatoes and cooked chicken to the pot. Continue cooking for 10–12 minutes, or until the potatoes are tender and the split peas are fully cooked.
  • Finishing touches. Taste and adjust the seasoning as needed, then stir in the fresh dill and parsley.
  • Serve. Serve and enjoy, friends!

Notes

  • Rinse the split peas. Quickly rinse the split peas under cold water to remove any debris before adding them to the soup.
  • Don’t overcook the potatoes.  Avoid cooking the potatoes too long, as they can become mushy and fall apart in the soup.
  • Get the perfect consistency. The split peas naturally thicken the soup as they cook, creating a rich, creamy consistency. If you prefer a thinner soup, add a little extra chicken broth toward the end of cooking until it reaches your desired consistency.
  • Storage. Store leftover split pea soup in an airtight container in the refrigerator for up to 4 days. The soup will continue to thicken as it sits, so add a little broth or water when reheating if needed.
  • Reheat. Reheat the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if the soup has thickened too much.
  • Freeze. Allow the soup to cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. Add extra broth as needed to

Nutrition

381kcal Calories26g Carbs23g Protein21g Fat4g Saturated Fat5g Polyunsaturated Fat10g Monounsaturated Fat0.1g Trans Fat82mg Cholesterol1921mg Sodium658mg Potassium9g Fiber6g Sugar3645IU Vitamin A5mg Vitamin C56mg Calcium2mg Iron
Nutrition Facts
Split Pea Soup Recipe
Amount Per Serving
Calories 381 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 82mg27%
Sodium 1921mg84%
Potassium 658mg19%
Carbohydrates 26g9%
Fiber 9g38%
Sugar 6g7%
Protein 23g46%
Vitamin A 3645IU73%
Vitamin C 5mg6%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Dinner
Cuisine: American