There is something quietly magical about a pot of split pea chicken soup slowly bubbling away on the stove. As the hours pass, the peas melt into a velvety base, the chicken becomes irresistibly tender, and the kitchen fills with a deep, savory aroma that signals comfort is on the way. This is the kind of soup that feels like a gentle embrace after a long day.

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Ingredient Breakdown

At the heart of this soup are bone-in chicken thighs. They’re an ideal choice because the dark meat stays succulent even after hours of cooking, and the bones release collagen and flavor into the broth. As the soup simmers, the chicken gradually softens, eventually shredding into tender strands that thread through the creamy split pea base.

The split pea soup mix is the engine behind that creamy texture. It usually contains dried split peas and a seasoning packet. For this recipe, the flavor packets are discarded, allowing full control over the seasoning and keeping the overall taste clean and homemade rather than overly salty or artificial. As the peas simmer, they break down, thickening the broth naturally and giving the soup its signature richness without needing cream or flour.

Aromatic vegetables provide the backbone of flavor. Diced onions soften and sweeten in hot oil, forming a fragrant foundation. Garlic adds a gentle pungency, while carrots and celery contribute sweetness, earthiness, and familiar “classic soup” character. Zucchini brings a softer texture and a subtle, fresh flavor that melds beautifully into the pot. Parsley is stirred in early to infuse the broth with herbaceous notes and a hint of brightness that keeps the soup from tasting heavy.

Water might seem like a simple liquid choice, but it allows the ingredients to shine without competing flavors. Kosher salt seasons the soup evenly, helping the natural flavors bloom rather than overpowering them. Bay leaves quietly infuse the broth with a mild, floral aroma and depth that’s noticeable but not intrusive. Together, these elements create a broth that tastes both robust and clean.

Step-by-Step Preparation Guide

Everything begins with building a strong flavor foundation. A large, heavy-bottomed pot is warmed over medium heat, then the oil goes in. Once the oil shimmers, the diced onions are added along with the kosher salt. The salt helps the onions release their moisture and soften more quickly. They are cooked for several minutes, just until they become translucent and fragrant, developing a gentle sweetness without browning too much. This slow, controlled sautéing sets the tone for a mellow, well-rounded soup.

Next comes the vegetable medley. Carrots, celery, zucchini, parsley, and garlic are added to the pot in one generous addition. As they sauté, the vegetables become glossy and slightly tender, and the garlic releases its aroma without burning. This stage is crucial: it deepens the overall flavor and ensures every spoonful of soup carries more than just the taste of peas. The mixture should smell rich and inviting by the time this step is complete.

Once the vegetables are fragrant and starting to soften, water is poured into the pot. The heat is increased to bring everything to a boil. As the liquid heats up, it’s important to gently scrape the bottom of the pot with a spoon, loosening any browned bits from the onions and vegetables. Those little caramelized fragments dissolve into the water and add extra savoriness to the broth.

The chicken and bay leaves are introduced in a neat and practical way. The chicken thighs and bay leaves are placed inside a mesh or net bag, which keeps bones, skin, and leaves contained. This bag is then submerged into the pot, making sure the chicken is fully covered by the liquid so it cooks evenly. As the soup bubbles, the chicken flavors the broth while the net bag ensures that later, removal and shredding are quick and mess-free.

When the soup has returned to a lively boil with the chicken nestled inside, the split pea soup mix is stirred in, leaving out the included flavor packets. The peas are distributed evenly throughout the pot, and the heat is lowered to maintain a gentle, steady simmer. Over the next 2–3 hours, the peas slowly break down, the liquid thickens, and the chicken gradually becomes soft enough to fall off the bone. Occasional stirring helps prevent sticking and ensures an even texture.

The final stage is all about finishing touches. The net bag is lifted out of the pot and set into a bowl. The bay leaves, chicken skin, and bones are removed and discarded, leaving behind just the tender meat. The chicken is shredded into bite-sized pieces and returned to the soup, where it disperses beautifully through the creamy pea base. A final taste test allows for any last adjustments to the seasoning. With that, the soup is ready to be ladled into bowls and served steaming hot.

Recipe Tips

Choosing the best chicken:
Bone-in, skin-on chicken thighs work best because they stay moist during long cooking and release collagen into the broth, giving the soup a more luxurious mouthfeel. If the thighs are particularly large, trimming excess skin or fat can help prevent the soup from becoming overly greasy.

Texture control:
The peas should be fully softened and partially disintegrated, creating a thick, velvety texture. If the soup becomes thicker than desired, a splash of hot water or broth will loosen it. If it’s too thin, simply let it simmer uncovered for a bit longer, stirring regularly to avoid sticking.

Flavor boosters:
Extra garlic, a squeeze of lemon juice, or a pinch of smoked paprika can deepen and brighten the flavor profile. A small dash of Worcestershire sauce or a spoonful of Dijon mustard can also add complexity without overpowering the gentle pea and chicken notes.

Make-ahead and storage guidance:
The soup thickens as it cools, making it ideal for preparing a day in advance. Allow it to cool completely, then refrigerate in airtight containers for up to several days. For longer storage, portion the soup into freezer-safe containers, leaving room for expansion, and freeze. Thaw overnight in the fridge and reheat gently on the stovetop, adding a little water if it has thickened too much.

Time-saving shortcuts:
Pre-chopped onions, carrots, and celery can significantly speed up prep without sacrificing quality. The vegetables can also be chopped in bulk and stored in the refrigerator for a day or two, allowing the soup to come together more quickly when it’s time to cook.

What to serve With this recipe

A soup this hearty pairs beautifully with good bread. A crusty baguette, slices of sourdough, or thick-cut country bread are perfect for dunking into the creamy broth and catching every bit of chicken and pea. Garlic toast or herb buttered rolls can add a delightful layer of flavor and turn the meal into something that feels restaurant-worthy without any extra fuss.

To balance the richness of the soup, a fresh side is an excellent addition. A simple green salad with a light vinaigrette, a crisp cucumber and tomato salad, or gently steamed green beans dressed with lemon all bring a refreshing contrast. These bright, clean sides cut through the heavier texture of the soup and make the entire meal feel more rounded.

Toppings might seem optional, but they can add character and a finishing touch. A sprinkle of chopped parsley, a grind of black pepper, or a pinch of chili flakes can wake up the flavors in each bowl. A drizzle of olive oil or a light scattering of grated Parmesan or Pecorino cheese can provide richness and a subtle salty kick.

Serving this soup family-style makes it even more comforting. The pot can be placed in the center of the table with a ladle, alongside a basket of warm bread and a small tray of toppings—herbs, pepper, chili flakes, and maybe lemon wedges. Everyone can build their own bowl just the way they like it, turning a simple soup into a warm, communal experience.

frequently Asked Questions

Can different cuts of chicken be used, and how would cooking time change?
Other cuts like bone-in drumsticks or even a whole chicken cut into pieces can be used, though the cooking time may vary slightly depending on size. Boneless chicken can also work, but it may not contribute as much flavor to the broth and might become stringy if cooked too long, so it’s best to add it later in the cooking process.

Is it possible to swap the split pea soup mix for plain dried split peas, and what adjustments are needed?
Plain dried split peas are a good substitute; simply measure the equivalent weight or volume and rinse them well before adding. Since there’s no seasoning packet, the soup may need a bit more salt and perhaps additional herbs or spices to reach the same depth of flavor.

How can the recipe be adapted for a slow cooker or Instant Pot while keeping the same flavor and texture?
For a slow cooker, the vegetables can be sautéed on the stovetop first, then transferred to the slow cooker with the peas, water, chicken, and bay leaves; cook on low for several hours until the peas are creamy and the chicken is tender. For an Instant Pot, use the sauté function for the vegetables, then add the remaining ingredients and cook on high pressure, allowing for natural release to maintain the smooth texture.

What should be done if the soup sticks to the bottom of the pot or starts to scorch?
If sticking is noticed, remove the pot from the heat immediately and gently transfer the soup to a clean pot without scraping the scorched bits from the bottom. Add a small amount of hot water and resume cooking over lower heat, stirring more frequently. This prevents the burnt flavor from permeating the entire batch.

How long does the soup keep in the fridge and freezer, and what is the best way to reheat it?
In the refrigerator, the soup keeps well for several days in a tightly sealed container. In the freezer, it can last for a couple of months. Reheat slowly on the stovetop over low to medium heat, stirring occasionally and adding water if it has thickened, until it returns to a smooth, gently simmering consistency.

Creative Variations

This soup is highly adaptable, and a few thoughtful additions can transform it into something new each time it’s made. Fresh or dried herbs such as thyme, rosemary, or bay can be increased for a more aromatic pot. For a bolder profile, warm spices like cumin, coriander, or a mild curry blend can be added to the sautéing vegetables, creating a fragrant, spiced version of the classic.

Vegetable upgrades offer another way to customize the soup. Diced potatoes can add heartiness and extra body, while leafy greens like spinach or kale stirred in toward the end of cooking provide color and a subtle bitterness that balances the peas’ natural sweetness. Leeks can stand in for some of the onion, contributing a softer, more delicate flavor.

For a creamy variation, a splash of cream or half-and-half stirred in at the very end can give the soup a more luxurious texture and richer taste. On the other hand, using fewer chicken thighs and bulking up with more vegetables—extra carrots, zucchini, or even cauliflower—creates a lighter, more vegetable-forward bowl without sacrificing satisfaction.

Protein swaps are easy as well. Turkey thighs or leftover roast turkey can step in for chicken, especially around the holidays when extra poultry is often on hand. Shredded roast chicken from a previous meal can also be added near the end of cooking, allowing it to heat through without overcooking, while still benefiting from the split peas’ velvety base.

This split pea chicken soup is the kind of recipe that invites slowing down and letting simple ingredients work their quiet magic. With time, the peas dissolve into a silky backdrop, the chicken becomes tender enough to shred with a fork, and the vegetables infuse the broth with gentle sweetness and depth.
It relies on pantry-friendly components, welcomes easy substitutions, and stores beautifully, making it a reliable staple for cold evenings or hectic days when a ready-made meal in the fridge or freezer feels like a gift. Whether served solo in a generous bowl or as part of a larger spread with bread and salad, this soup brings warmth, comfort, and a sense of home to the table.

Ingredients

6 chicken thighs
12 c water
2 (6 ounce) packages split pea soup, flavor packets discarded
2 onions, diced
3 carrots, peeled and diced
6-8 stalks celery, diced
1 large zucchini, diced
4 cloves garlic, minced
1/2 cup parsley, chopped
2 bay leaves
3 Tablespoons oil
1 Tablespoon kosher salt

Instructions

Set a large, heavy-bottomed pot over medium heat and pour in the oil. When the oil shimmers, add the diced onions and kosher salt, stirring to coat the onions evenly. Cook for about 5 minutes, stirring from time to time, until the onions soften and turn translucent without taking on too much color.

Stir in the carrots, celery, zucchini, parsley, and garlic. Sauté this vegetable mixture for another 10–15 minutes, allowing the carrots to begin softening and the garlic to release its aroma. The vegetables should look glossy and lightly tender, forming a flavorful base for the soup.

Pour in the water and increase the heat to bring the pot to a steady boil. As the liquid heats, scrape the bottom of the pot with a spoon to lift any browned bits from the vegetables into the broth.

Nestle the chicken thighs and bay leaves into a mesh or net bag, securing it well so everything stays contained. Lower the bag into the boiling liquid, making sure the chicken is fully submerged so it cooks evenly and flavors the broth.

Once the soup returns to a boil, stir in the split pea soup mix, discarding the included flavor packets. Mix well so the peas are evenly distributed throughout the pot.

Reduce the heat to a gentle simmer. Let the soup cook for 2–3 hours, partially covered, stirring occasionally to prevent sticking. The peas should break down into a creamy consistency, and the chicken should become very tender and begin to fall off the bone.

Lift the net bag out of the pot and transfer it to a bowl. Remove and discard the bay leaves, chicken skin, and bones. Shred the cooked chicken into bite-sized pieces, then return the meat to the soup and stir to combine. Taste and adjust the seasoning if needed before serving the soup hot.