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There’s something incredibly satisfying about a thick, hearty bowl of soup that fills you up, nourishes your body, and warms your soul. This Crockpot Split Pea and Chicken Soup takes the classic, comforting split pea soup and gives it a protein-packed, wholesome twist with shredded chicken.
Made with green split peas, tender shredded chicken, diced carrots, and fragrant herbs, this soup is fiber-rich and incredibly filling. Using a slow cooker means the soup simmers to perfection with minimal effort, melding flavors beautifully while you focus on other tasks. Whether you’re looking for a healthy weeknight dinner or a nutritious lunch prep option, this crockpot recipe delivers pure comfort and nourishment.
Plus, it’s freezer-friendly and free from pork, bacon, wine, and alcohol, making it a simple, clean, and crowd-pleasing meal.
Why You’ll Love This Crockpot Split Pea & Chicken Soup
High in protein and fiber: Keeps you full and satisfied longer.
Hands-off cooking: Just dump ingredients into your crockpot and relax.
Comforting and filling: Thick, hearty texture with rich flavors.
Nutritious: Loaded with veggies and lean chicken.
Budget-friendly: Split peas are an affordable source of protein.
Freezer-friendly: Makes great leftovers and meal prep.
Allergy-friendly: No pork, bacon, wine, or alcohol.
Ingredients
For the Soup
1.5 cups dried green split peas, rinsed and sorted
1.5 lbs boneless, skinless chicken breasts or thighs
4 large carrots, peeled and diced
1 large onion, finely chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
2 teaspoons dried thyme
2 teaspoons dried parsley
1 bay leaf
Salt and black pepper, to taste
2 tablespoons olive oil or avocado oil
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley, chopped (for garnish)
Equipment Needed
Slow cooker / crockpot (4-6 quart)
Knife and cutting board
Measuring cups and spoons
Large spoon or ladle
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Begin by rinsing the dried split peas under cold water, removing any debris. Dice the carrots, chop the onion, and mince the garlic.
Step 2: Layer Ingredients in the Crockpot
Place the rinsed split peas at the bottom of the crockpot. Add the diced carrots, chopped onion, minced garlic, and dried herbs (thyme, parsley, and bay leaf). Season lightly with salt and pepper.
Step 3: Add Chicken and Broth
Place the whole chicken breasts or thighs on top of the vegetable and pea mixture. Pour in the chicken broth until all ingredients are covered.
Step 4: Slow Cook
Cover the crockpot and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The split peas should be tender, and the chicken fully cooked.
Step 5: Shred the Chicken
Once cooked, remove the chicken from the crockpot and shred it with two forks. Discard any bones if using bone-in chicken.
Step 6: Blend (Optional) and Return Chicken
For a smoother texture, use an immersion blender to pulse the soup a few times, leaving some chunkiness for texture. Return the shredded chicken to the soup and stir well.
Step 7: Adjust Seasoning and Add Lemon Juice
Taste the soup and add more salt, pepper, or lemon juice for brightness if desired. Remove the bay leaf.
Tips for the Perfect Crockpot Split Pea & Chicken Soup
Soak split peas? Not necessary for split peas, but rinsing well is important.
Use bone-in chicken for extra flavor: The slow cooking extracts rich flavor from the bones.
Don’t over-salt early: Broth and chicken release saltiness as they cook. Adjust seasoning near the end.
Add lemon juice: A splash at the end brightens the soup’s earthy flavors.
Consistency control: For thinner soup, add more broth or water during cooking.
Use fresh herbs at the end: Stir in fresh parsley or thyme right before serving.
Freezing tips: Freeze leftovers without shredded chicken; add fresh chicken when reheating for best texture.
Nutritional Benefits
High protein: Chicken and split peas provide complete amino acids.
Fiber-rich: Split peas support digestion and keep blood sugar stable.
Low fat: Lean chicken and minimal added oils make this a heart-healthy meal.
Rich in vitamins: Carrots and herbs add antioxidants and vitamins A, C, and K.
Gluten-free and allergy-friendly: Perfect for many dietary needs.
Variations and Add-Ons
Add diced celery: For extra crunch and flavor.
Use smoked turkey instead of chicken: Adds a smoky depth without pork.
Add a pinch of cumin or smoked paprika: For warmth and complexity.
Vegetarian version: Skip the chicken and use vegetable broth with sautéed mushrooms for umami.
Top with a dollop of Greek yogurt or sour cream: Adds creaminess and tang.
Serve with crusty bread or gluten-free crackers: For a complete meal.
How to Store and Reheat
Refrigerate: Store soup in airtight containers for up to 4 days.
Freeze: Cool completely and freeze in portions for up to 3 months.
Reheat: Thaw overnight in the fridge or reheat gently on the stove. Add extra broth if soup thickens too much.
Frequently Asked Questions (FAQs)
Can I use yellow split peas instead of green?
Yes, yellow split peas work similarly but will give a slightly sweeter and lighter-colored soup.
Do I need to soak split peas before cooking?
No, split peas do not require soaking but should be rinsed thoroughly.
What cut of chicken is best?
Boneless skinless chicken breasts or thighs both work well. Bone-in thighs add more flavor but require careful shredding.
Can I make this soup on the stovetop?
Yes, simmer ingredients in a large pot for about 1.5 to 2 hours until peas are tender.
Is this soup good for meal prep?
Definitely! It freezes well and tastes even better the next day after flavors meld.
Conclusion
This Healthy Crockpot Split Pea and Chicken Soup is the ultimate comfort food that’s both nourishing and filling. Packed with protein and fiber, it’s perfect for a wholesome family dinner or easy meal prep that keeps you satisfied for hours. The slow cooker does all the heavy lifting, producing a soup rich in flavor and texture without much hands-on time.
Try this recipe today to enjoy a warm, hearty bowl that’s free from pork, bacon, wine, and alcohol — just pure, simple goodness.
