Slow Cooker Split Pea Soup

top view of a white round bowl of split pea soup with a spoon in the bowl on the right side

5 from 3 votes

Slow Cooker Split Pea Soup with chicken is the perfect comfort food to warm you up. Full of vegetables, flavored with Italian seasoning and slow-cooked to perfection. You and your family are going to love this meal!

Prep Time15

Slow Cook4

Total Time4 15

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Rena

Equipment

Slow cooker
Chef's knife
wooden cutting board

Ingredients

2 tablespoons olive oil
1 white onion diced
3 carrots diced
3 celery sticks diced
4 garlic cloves minced
1 pound dried split peas rinsed
2 teaspoons Italian seasoning
6 cups low-sodium chicken broth
2 cups water
kosher salt and pepper to taste
2 cups chopped/shredded cooked chicken
OPTIONAL: Freshly chopped fresh parsley and ground parmesan for garnish

Instructions

Heat the oil in a soup pot over medium heat. Sauté the onion, carrots and celery for 5 minutes. Add garlic and split peas and cook for 30 seconds.
Transfer to your crockpot and stir in the seasoning, broth and water.
Cook on LOW for 8 hours or on HIGH for 4-5 hours.
Once the soup is done, stir in the chicken and season with salt and pepper to your taste.
Garnish with parsley and a sprinkle of parmesan cheese.

Notes

*Each serving is about 1 1/4 cups.

Storing in the refrigerator: Store in an airtight container for up to 4 days. This soup does thicken as it sits. Add broth or water to give it a thinner consistency, as needed.
To reheat: Reheat on the stovetop on medium-low heat or microwave individual portions.
To freeze: Once the soup is completely cooled, transfer it to a freezer-safe container or place it in freezer-safe bags. It will be kept in the freezer for up to 3 months. Thaw overnight in the fridge and reheat the next day.

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