Cozy up with a bowl of this belly-warming chicken split pea soup! Made with tender chunks of potatoes, carrots, celery, fresh rosemary, garlic, and plenty of fresh dill.  

Love cozy soups? Try our Sicilian Chicken Soup, Italian Wedding Soup, or Vietnamese Chicken Noodle Soup.

chicken pea soup in a white bowl. this recipe
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Why You’ll Love Green Split Pea Soup

Making soup from your pantry is so satisfying. You can turn basic ingredients into a warm meal. Plus it’s such a great way to pack extra veggies into one meal, such as Sicilian Chicken Soup.

One of my favorite soup recipes just happens to be from my foodie friend Natasha. Her Mom’s Split Pea Soup is a family favorite. It’s chunky, hearty, and hits the spot.

So, there’s no doubt I was inspired by her recipe to make my easy split pea soup. It’s such a tasty and hearty soup made with chicken thighs, green split peas, and basic veggies. Plus, all the ingredients combine in a single pot in just over an hour, making this a fuss-free dinner perfect for busy weeknights and meal prep alike. 

Even better, even the kids ask for seconds, not even realizing they’re eating their veggies. With a five-star rating, it’s safe to say readers love it, too! Pair it with a side of sourdough garlic bread, and it will become a fast favorite in your home.

What are Green Split Peas?

Green split peas are identical to green peas. The difference lies in how they are processed. To make a split pea, the green pea is peeled and dried.

There are two varieties of split peas: yellow and green. Both have similar nutritional content and cooking time, but yellow peas tend to have a more earthy flavor, while green peas are sweeter. You can use them interchangeably. 

Split peas require no presoaking before cooking. Simply rinse them under cold water and cook as desired. They are very soft and creamy when cooked.

Split Pea Soup Ingredients

Green split pea soup is a fairly easy recipe with simple ingredients. You’ll need a bag of dry green split peas. They can be found at most supermarkets next to the dry beans or you can always order on Amazon.

ingredients for chicken split pea soup.
  • Chicken thighs
  • Celery
  • Carrots
  • Onion
  • Fresh rosemary
  • Dry green split peas
  • Dry bay leaf
  • Chicken stock
  • Potatoes
  • Garlic
  • Dill

How to Make Green Pea Soup

The only time-consuming part about this recipe is that the green split peas have to cook until they are soft to the bite, which takes about 20 minutes. But other than that the soup practically cooks itself!

cooked chicken in a pot.

Step 1: Brown the chicken until lightly golden brown.

carrots, onions, and celery with cooked chicken in a pot.

Step 2: Add in all the veggies (minus the potatoes) and rosemary. Cook until the veggies begin to soften.

split peas and chicken broth in a pot.

Step 3: Add the green split peas, bay leaf, and chicken stock. Simmer until the peas are almost done.

potatoes in a pot.

Step 4: Add in the potatoes and cook until knife tender.

pressed garlic going into a pot of soup.

Step 5: Stir in pressed garlic.

fresh chopped dill over the soup.

Step 6: Stir in chopped fresh dill.

Chicken Split Pea Soup Variations

  • Add sautéed zucchini, baby spinach, or steamed okra for even more nutrients. 
  • Include dried thyme or oregano for a more herbaceous taste. 
  • Swap the green split peas with yellow split peas. 
  • Add to or replace the chicken with diced ham. 
  • Use bone-in chicken thighs or chicken drumsticks instead of boneless chicken thighs. 
  • Include dumplings to make this recipe even more filling.

What to Serve with Green Split Pea Soup

The soup has a mixture of great texture from the chunky veggies to the creamy split peas. When cooked, split peas fall apart and thicken the soup. So you get incredibly thick and just a hearty bowl of soup. All you need are crusty cheese popovers to serve the soup.

However, if you do want to pair with something more filling, here are some ideas: 

green split pea soup garnished with dill.

Storing Homemade Split Pea Soup

Refrigerate: Properly stored, split pea soup with potatoes and chicken will last for 3 to 4 days in the refrigerator.

Freeze: To further extend the shelf life of the soup, freeze it. Simply freeze in covered airtight containers or heavy-duty freezer bags for up to 3 months. 

Split Peas Soup FAQs

Should split pea soup be thick or thin?

Split pea soup is typically thicker than other soups, but it can be adjusted to suit your preferences. If you prefer a thinner consistency, add an extra splash of broth. Or, if you want a thicker soup, mix in a cornstarch slurry or a splash of cream. 

Is it necessary to soak split peas before cooking?

No, split peas are softer than other dried beans and cook relatively quickly. So, there’s no need to soak them before cooking.

Why is my split pea soup mushy?

If your soup becomes mushy it’s likely because it was cooked too long. To prevent this, remove it from the heat as soon as the vegetables are tender!

Can you overcook pea soup?

Yes, overcooking pea soup will cause it to become thick in texture and slightly mushy. 

You May Also Like

Oven Roasted Bone In Chicken Breast

Spring Chicken Vegetable Stew

Lemon Chicken Soup Recipe

Creamy Chicken and Mushroom Soup

If you try Chicken Split Pea Soup, please leave a star rating and let me know how you like the recipe in the comments below.

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green split pea soup garnished with dill.

Split Peas Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 6
  • Category: Soup
  • Method: Simmer
  • Cuisine: American
Print Recipe

Description

Cozy up with a bowl of this belly warming chicken and split pea soup! Made with tender chunks of potatoes, carrots, celery, fresh rosemary, garlic and plenty of fresh dill.  

Ingredients

Units Scale
  • 2-3 Tbsp. olive oil
  • 1 lb. boneless, skinless, chicken thighs (about 4 thighs), cut into bite size pieces
  • 2 celery ribs, sliced
  • 2 medium carrots, peeled and sliced
  • 1 yellow onion, diced
  • 1 tsp. fresh chopped rosemary (or ½ tsp. dried)
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground black pepper
  • 1 cup dry green split peas, rinsed under cold water
  • 1 dry bay leaf
  • 8 cups chicken stock
  • 3 medium russet potatoes, diced into 1-inch cubes
  • 2 garlic cloves, pressed or grated with microplane
  • ¼ cup fresh chopped dill

Instructions

  1. Heat olive oil in a 6-quart stockpot over medium-high heat. When hot, add chicken and cook until lightly golden, about 8-10 minutes.
  2. Add celery, carrots, onion, rosemary, salt, and pepper. Cook for additional 5 minutes or until onions begin to soften.
  3. Add split peas, bay leaf and chicken stock. Bring to a boil. Reduce heat to low-medium and simmer, partially covered for 20 minutes or until peas are semi soft. You want them soft around the edges but hard in the middle. Taste soup for salt before adding the potatoes.
  4. Add potatoes and continue to simmer until potatoes are knife tender and peas are soft, about 8-10 minutes. Stir in pressed garlic and chopped dill.

Notes

  • Chicken: I prefer boneless chicken thighs in this soup. They’re incredibly tender and quick cooking. I do not recommended boneless, skinless, chicken breast. However, you can make the soup with bone-in chicken thighs or even drumsticks. To do that, sauté the veggies in step 2 and add the chicken in step 3 before the split peas and stock. Cook the chicken with the peas until tender. It should take around 20 minutes or so. Add an additional 5-7 minutes if the chicken is not cooked through. Take chicken out and pull the meat, discarding the bones, and adding the meat back to the pot. Then proceed with step 4.
  • Split peas: If you can only find yellow split peas that is okay too. Both green and yellow split peas work in this soup.
  • Dill: Not a fan of dill? No problem. Simly swap it out for fresh parsley.
  • Leftovers: Leftover split pea soup will last in the fridge for 3-4 days in an airtight container or freezer for 3 months.

Nutrition

  • Serving Size:
  • Calories: 506
  • Sugar: 11.3 g
  • Sodium: 596.6 mg
  • Fat: 15.6 g
  • Carbohydrates: 54.1 g
  • Protein: 38.2 g
  • Cholesterol: 103 mg

Recipe originally published in September 2015, but since been updated with additional photos and information. No change to the recipe.