easy, delicious, real food recipes

Warm, cozy, and savory, this split pea soup simmers green split peas, onion, garlic, carrots, and a smoky ham hock into a silky, stick-to-your-spoon pot of comfort. Let’s be real—it smells like a winter cabin and tastes like a hug with depth.

This isn’t the watery green gruel of cafeteria lore—promise. Think soft, earthy pulses slowly simmering in a herby broth until they melt into something creamy and satisfying, no cream needed. There’s that little smoky-wild kick from the ham hock (or hellooo bacon), bright nibbles of carrot and celery, and a savory richness that builds with each lazy spoonful.

Whether you’re winding down a cold Tuesday or packing a thermos for lunch, this split pea soup plays the long game. It reheats like a champ, it’s cheap as heck, and your kitchen will smell like you’re way fancier than you probably are. Y’know, in a good way.

Why You’ll Love this Split Pea Soup

It’s not flashy, but that’s honestly the charm. This is one of those soups that just works—simple ingredients, cozy payoff, no drama.

• Deep, savory comfort: The ham hock adds that smoky richness you can’t fake, and it steeps right into the soul of the broth.
• Meal-prep gold: It thickens up beautifully by day two and makes you feel like you’ve got your life together.
• Budget-friendly and humble: A pound of split peas is like, pocket change, and it feeds a small village.
• Naturally creamy texture: Forget needing cream or flour—a good simmer makes this soup luscious all by itself.
• Customizable: No ham? No problem. Vegetarian? Covered. You can tweak it endlessly without crashing the whole vibe.
• Smells like someone’s been cooking all day: And that someone is you, casually crushing it in your slippers.

Ingredient Notes

It doesn’t take much to make major flavor happen here. You’re looking at pantry basics and one little twist—the ham hock—that turns this pot of green goo into actual greatness.

• Olive oil: Just a tablespoon to sauté your veggies and get things going. Use butter if you’re feeling luxurious.
• Onion: Classic base flavor. Go yellow or white—just avoid anything too sweet like Vidalia.
• Garlic: Two cloves, minced and fragrant. Don’t skip it; trust me.
• Carrots: They add a pop of sweetness and color. Dice them small so they soften nicely.
• Celery: It brings that essential soup-y background hum—fresh, fragrant, and quietly awesome.
• Bay leaf: Subtle but grounding. Just one, and don’t forget to fish it out later.
• Thyme: Dried works great, but if you’ve got fresh, toss in a whole sprig. You’ll smell the difference.
• Dried green split peas: The star! No soaking needed, just rinse and double-check for rogue pebbles.
• Smoked ham hock (or diced ham or bacon): The flavor powerhouse. The smoked hock infuses everything, but diced ham works if you want it easy.
• Chicken or vegetable broth: Your canvas. Homemade is dreamy but store-bought is totally fine.
• Salt and black pepper: Season with confidence, but taste as you go. The ham will bring some salinity, too.
• Optional garnish: Fresh parsley for brightness, croutons for crunch, or a cheeky drizzle of olive oil.

How To Make This Split Pea Soup

Okay, ready? Apron on, socks cozy, let’s get a pot bubbling. This is one of those “low and slow” situations—minimal effort, serious payout. Stir occasionally between sips of wine (or tea, or honestly, just taste tests straight from the ladle).

• Start with the sauté: Heat olive oil in your Dutch oven (or any big ol’ pot). Toss in your chopped onion, celery, carrots, and garlic. Give it a good stir. Let them soften and smell amazing for about 5 to 7 minutes. You’re not going for golden brown—just deliciously fragrant.

• Flavor boost time: Add in the thyme and bay leaf. Stir it around so they bloom in that warm veg oil. Then sprinkle in your washed split peas. Mix them right in so they get to know the aromatics.

• Let’s get brothy: Position your ham hock right in the middle like a meaty jewel, then pour in the broth. Bring everything to a gentle boil—this part always smells incredible. Then, reduce heat to low, cover the pot, and settle in. The soup needs to simmer for about 1 to 1 ½ hours. Go about your life. Stir now and then so nothing sticks.

• Time to assess: Once the peas are super soft and starting to collapse into themselves, it’s check-in time. If the soup looks too thick, splash in extra broth or water. Too thin? Just take off the lid and keep simmering until it thickens up to your liking.

• Tend to the ham hock: If you used one, lift it out and let it cool for a minute. Pick off the meat and discard the bone and any weird bits. Shred that smoky treasure and stir it back into the pot.

• Final seasoning moment: Give it a taste. Toss in salt and pepper until it makes you happy. Simmer just a few more minutes so it all clicks.

• Serve hot: Don’t forget to remove the bay leaf! Then ladle into bowls and top with whatever flair you’re feeling—croutons? Yes. Fresh herbs? Always. A swirl of olive oil? Chef’s kiss.

Storage Options

Ah yes, the soup that keeps on giving. This split pea soup actually gets better overnight—no exaggeration. The flavors deepen, and the texture thickens into true magic.

Start by letting the soup cool to room temp (don’t toss it directly into the fridge while hot, or else you’ll warm up everything around it). Once it’s cooled, transfer it into airtight containers. It’ll keep in the fridge for up to 5 days. And yeah, it might thicken a bit, but a splash of broth or water brings it right back.

Now—freezing. You totally can. Portion the soup into freezer-safe containers or zip-top bags (laid flat, if space is tight). Label those babies. Smile smugly. Frozen split pea soup is good for up to 3 months. When you’re ready, thaw it in the fridge overnight and then reheat gently on the stovetop.

Microwave? Sure. Just go low and slow, and stir halfway through so it heats evenly.

Variations and Substitutions

Whether you’re working with what’s in your fridge or making it veggie-friendly, there are lots of ways to riff on this hearty wonder.

• No ham hock: Use diced ham, pancetta, or even chopped cooked bacon. Each brings its own smoky charm.
• Vegetarian version: Skip the ham and use vegetable broth. Add a splash of smoked paprika for that missing smoky vibe.
• Extra veggies: Toss in diced potatoes, zucchini, or spinach at the end for bonus texture and freshness. Totally allowed.
• Fresh herbs: Swap dried thyme for fresh rosemary or sage if that’s what’s lurking in your spice rack.
• Spice it up: Add a pinch of crushed red pepper flakes or a splash of hot sauce to give it a little kick.
• Creamy twist: Stir in a swirl of coconut milk or cream at the end if you want to luxe it up a bit.

What to Serve with Split Pea Soup

A bowl of this soup is hearty enough to stand alone, but a few sidekicks definitely elevate the scene. “Soup and something” is kind of a mood, right?

• A buttery, crusty slice of sourdough or rustic bread is an obvious move. Toast it up, swipe it through the soup, and feel ridiculously satisfied. If you’re in the baking spirit, maybe try whipping up bacon basil cornbread muffins for a smoky, savory companion.

• Pair with a simple green salad—peppery arugula, lemon vinaigrette, maybe a poached egg on top if you’re fancy like that. It adds balance and freshness to all that comfort food coziness.

• Cheese pretty much always helps. A wedge of aged cheddar or even a melty grilled cheese sandwich turns this meal into something positively nostalgic (and nap-worthy).

• For a lighter contrast, serve it alongside something seafood-y like this pan seared cod with rainbow chard. The flaky fish balances the thick and hearty soup gorgeously.

• And if you’re somehow still hungry afterward, follow things up with an easy sweet bite like peanut butter & banana ice cream sandwiches. Just sayin’.

Frequently Asked Questions

Hearty Split Pea Soup

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Warm, cozy, and savory, this split pea soup simmers green split peas, vegetables, and a smoky ham hock into a silky, stick-to-your-spoon pot of comfort. With customizable options and deep flavor, it reheats beautifully and brings winter cabin vibes to your kitchen.

PRINT PIN REVIEW SAVE Saved!

6 bowls

Ingredients

1x2x3x

Base Ingredients

• ▢ 1 tbsp olive oil or butter
• ▢ 1 onion medium, diced
• ▢ 2 cloves garlic minced
• ▢ 2 carrots medium, diced
• ▢ 2 stalks celery diced
• ▢ 1 bay leaf
• ▢ 1 tsp dried thyme or 1 sprig fresh thyme
• ▢ 1 lb (450 g) dried green split peas rinsed and picked over
• ▢ 1 smoked ham hock or 1 cup diced ham or bacon
• ▢ 8 cups (2 liters) chicken broth or vegetable broth
• ▢ salt and black pepper to taste

For serving (optional)

• ▢ fresh parsley chopped
• ▢ croutons
• ▢ extra olive oil for drizzling

Equipment

• ▢
  Dutch Oven
• ▢
  Cutting board
• ▢
  Chef’s knife
• ▢
  Ladle

Cook ModePrevent your screen from going dark

Instructions

 

1. Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes until vegetables are softened and fragrant but not browned.
2. Add the thyme and bay leaf. Stir to combine, letting the herbs bloom in the heat. Add the rinsed split peas and stir to coat them in the aromatics.
3. Nestle the ham hock (or stir in diced ham/bacon) in the pot. Pour in the broth. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover, and let the soup simmer for 60–90 minutes, stirring occasionally.
4. Check soup consistency: If too thick, add more broth or a splash of water. If too thin, simmer uncovered to reduce until desired thickness is reached.
5. If using a ham hock, remove it from the pot and let cool slightly. Shred or chop any ham from the bone and return the meat to the soup. Discard the bay leaf and ham bone.
6. Season with salt and black pepper to taste. Simmer a few more minutes so flavors meld.
7. Ladle hot soup into bowls and garnish with fresh parsley, croutons, or an extra swirl of olive oil if desired. Serve with crusty bread for dunking.

Notes

This soup is even better the next day. For a vegetarian version, skip the ham hock and use vegetable broth—add smoked paprika for a little 'smoky' depth. You can freeze leftovers for up to three months; cool completely before freezing. When reheating, add broth or water to loosen if the soup thickens up in storage.

• Add extra veggies like potatoes, zucchini, or spinach in the last 15 minutes of cooking if you like more texture.
• Swap in rosemary or sage for thyme if desired. For a spicy kick, stir in crushed red pepper flakes or a dash of hot sauce.
• To make it creamy, add a splash of coconut milk or cream at the end.

Nutrition

Calories: 325kcal | Carbohydrates: 47g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 950mg | Potassium: 780mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4350IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 3.5mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog

Bright, cozy, and full of zing, lemon chicken artichoke soup brings warmth with tender chicken, hearty veggies, and a citrus kick from fresh lemons. The combo of onion, garlic, carrots, and artichokes simmering together smells like you’ve got something special going on in the kitchen.

This pot of comforting, lemony goodness is light without being boring, herby without being bossy, and just delightfully brothy in all the right ways. Think: a rainy Tuesday, your comfiest socks, and a bowl that warms you right down to your bones.

Creamy chowders and cozy stews will always have a place in my heart (and belly), but this lemon chicken artichoke soup is like the refresh button for soup season. It’s brothy but not bland. It’s comforting yet bright. And let me tell you—the lemony zip wakes your taste buds up like “yes hello, we ARE alive and well!”

The artichoke hearts add a quiet richness (they don’t ask for much, but they show up). Toss in some shredded chicken, fragrant herbs, and a big squeeze of lemon at the end, and you’re in business. Whether you’re feeding yourself after a long day or trying to use up that bundle of celery staring at you from the crisper drawer, this soup’s got your back.

Why You’ll Love this Lemon Chicken Artichoke Soup

If cozy met zesty and they had a delicious love child, this soup would be it.

• Light but satisfying: It’s brothy with just enough orzo to give it body without tipping over into “stew” territory.
• Zingy citrus magic: A generous splash of lemon juice gives it a bright, happy flavor you don’t usually get from a bowl of soup.
• Weeknight friendly: Everything simmers in one big pot, and nothing about it is fussy or complicated.
• Customizable to your mood: You can use rice instead of orzo, swap in kale, or skip the cheese on top (although… why?).
• Plays well with leftovers: A great way to use up that lone chicken breast or pitiful half-bag of spinach in the fridge.
• Mediterranean vibes: It scratches that herby, tangy itch when you want something Mediterranean-ish but also spoonable.

Ingredient Notes

Not too many groceries to juggle here, just fresh produce, pantry staples, and a few optional boosters if you’re feeling fancy.

• Olive oil: Helps everything get cozy and aromatic from the start—don’t skip it unless you’re sautéing in butter (also fine!).
• Onion: Adds mellow savory depth when softened slowly with the carrots and celery.
• Garlic: Just three cloves, but they’ll fill the kitchen with that magical garlic scent when they hit the hot oil.
• Carrots & celery: Our trusty soup duo. They keep it grounded and sweet.
• Chicken (breasts or thighs): Either works. Thighs give a richer flavor, but breasts shred beautifully and stay tender too.
• Low-sodium chicken broth: Keeps it brothy and slurpable. Go homemade if you want, but boxed works fine.
• Canned artichoke hearts: Slightly tangy and buttery-soft, they melt in your mouth with each spoonful.
• Orzo (or rice): Orzo adds a lovely texture, but rice works like a charm too if you’re gluten-free.
• Lemons (zest + juice): Brightens everything. Start conservatively, then taste and adjust.
• Oregano, thyme, bay leaf: Dry herbs keep it savory and balanced. A bay leaf makes you feel like a real grown-up.
• Salt and pepper: Always taste and tweak toward the end—especially after adding the lemon.
• Spinach or kale (optional): Totally optional, but nice if you want extra greens. Wilts down fast.
• Parsley & Parmesan (optional): A sprinkle of both at the end adds freshness and a bit of salty richness.

How To Make This Lemon Chicken Artichoke Soup

Let’s make a big pot of bright, brothy joy. This all happens in one pot, with a rhythm that’s kind of meditative once you get into it.

• Start with the aromatics: Heat up a splash of olive oil over medium heat. In go the onions, carrots, and celery for a good 5 to 7 minutes. You’ll know it’s ready when your kitchen starts smelling like you’ve got something legit simmering (ahem, because you do).

• Add garlic and dried herbs: Stir in the minced garlic, oregano, thyme, and the bay leaf. Let it cook for a minute or two until fragrant. That earthy, garlicky wave? That’s your cue to keep going.

• Add chicken and broth: Nestle your chicken into the veggies and pour in the broth. Bring it to a gentle boil, then reduce to a simmer. Let things bubble away for 15 to 20 minutes. Chicken should be cooked through and easy to shred.

• Shred the chicken: Pull the chicken out and shred it with two forks (or with fingers once it cools, if you’re patient). Set it aside for a bit—you’ll bring it home later.

• Toss in the orzo and artichokes: Stir the orzo directly into the pot and simmer for 8 to 10 minutes. Drop in those quartered artichoke hearts during the last 5 minutes, just so they heat through but don’t fall apart totally.

• Finish it up: Add the lemon juice and zest, plus the shredded chicken. If you’re sneaking in greens, now’s the time. Spinach wilts in about 2 minutes, kale takes closer to 3.

• Taste and season: Give it a taste and adjust the salt, pepper, and lemon. Spoon into bowls, scatter parsley on top, and for the love of Parmesan… go ahead and add a few shavings if that’s your thing.

Storage Options

Now let’s talk leftovers, because this soup is just as friendly on day two—maybe even cozier.

Store any extra soup in an airtight container in the fridge. It’ll keep well for 4 to 5 days. The orzo can soak up some of the broth over time, though, so feel free to thin it with a splash of water or broth when reheating.

Need to freeze it? Go for it, but leave out the orzo if you’re prepping ahead. Pasta tends to get mushy in the freezer (like, sad-slippery levels of mushy). Instead, freeze the base soup once the chicken is shredded and the artichokes are in. Then add rice or orzo fresh when you reheat it.

To reheat, a saucepan over low heat works best. Stir occasionally so nothing sticks to the bottom. Microwave works fine too, especially if you’re just diving into a bowl for a quick lunch.

Variations and Substitutions

This soup plays nicely with all kinds of tweaks. Got a stray veggie or a different grain hanging out in the pantry? Throw it in.

• Rice instead of orzo: For a gluten-free version, white rice or even brown rice will work, although brown takes longer to cook.
• Use rotisserie chicken: Skip the simmering step entirely and stir in shredded rotisserie during the final simmer.
• Add a swirl of cream: Not traditional, but if you’re after something richer, a splash of cream at the end mellows the lemon.
• Try different greens: Spinach is easiest, but chopped Swiss chard or baby kale are great and hold up well.
• Add some spice: Want a little heat? A pinch of red pepper flakes or swirl of harissa gives it a sneaky little kick.
• No artichokes on hand? You can skip them or try adding chopped zucchini or even asparagus tips near the end for a different twist.

What to Serve with Lemon Chicken Artichoke Soup

This soup’s kind of fabulous all on its own, but if you’re in the mood to round things out (or just want an excuse for more carbs), here are a few favorites.

• A chunk of warm, crusty bread is basically mandatory. Bonus points if it’s toasted with olive oil and a tiny pinch of sea salt. Crouton side hustle? Also encouraged.

• A simple baby greens salad tossed with lemon vinaigrette echoes the soup’s citrus vibe beautifully without being overwhelming. Add a few shaved almonds or feta if you’re feeling extra.

• If you’re leaning Mediterranean, a small plate of marinated olives, roasted red peppers, and cheese cubes makes for a fun side situation. Grazing while spooning soup? Living the dream.

• Don’t sleep on muffins. Something like these bacon basil cornbread muffins would be unexpectedly perfect next to this bowl.

• Not traditional at all, but I’ve happily followed up a bowl of this with one of these peanut butter banana ice cream sandwiches. No regrets.

Frequently Asked Questions

Lemon Chicken Artichoke Soup

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Bright, cozy, and full of zing, this lemon chicken artichoke soup brings warmth with tender chicken, hearty veggies, and a citrus kick from fresh lemons. Brothy but not bland, herby without being bossy, and delightfully warming—this is the refresh button for soup season.

PRINT PIN REVIEW SAVE Saved!

6 bowls

Ingredients

1x2x3x

Soup Base

• ▢ 2 tbsp (30 ml) olive oil
• ▢ 1 onion medium, diced
• ▢ 2 carrots peeled and sliced
• ▢ 2 celery stalks sliced
• ▢ 3 cloves garlic minced
• ▢ 1 lb (450 g) boneless, skinless chicken breasts or thighs
• ▢ 8 cups (2 l) low-sodium chicken broth
• ▢ 1 can (400 g) artichoke hearts 14 oz (400g), quartered and drained
• ▢ 3/4 cup (135 g) orzo or sub rice

Seasoning & Finishing

• ▢ 1 tsp dried oregano
• ▢ 1/2 tsp (0.5 tsp) dried thyme
• ▢ 1 bay leaf
• ▢ 2 lemons zested and juiced (about 1/4 cup juice)
• ▢ salt and black pepper to taste

Optional Add-ins

• ▢ 2 cups (60 g) baby spinach or chopped kale
• ▢ 1/4 cup (10 g) fresh parsley chopped, for serving
• ▢ Parmesan cheese shaved, for serving

Equipment

• ▢
  Large Soup Pot
• ▢
  Knife
• ▢
  Cutting board

Cook ModePrevent your screen from going dark

Instructions

 

1. Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 7 minutes until softened and aromatic.
2. Add the minced garlic, dried oregano, thyme, and bay leaf. Stir and cook for about 1 minute until fragrant.
3. Add the chicken breasts or thighs and pour in the chicken broth. Bring to a gentle boil, then reduce heat and let simmer for 15–20 minutes until chicken is cooked through and easily shredded.
4. Remove the chicken to a plate, shred it with two forks (or your fingers once cool enough to handle), and set aside.
5. Stir the orzo into the simmering soup and cook for 8–10 minutes until tender. Add the quartered artichoke hearts for the last 5 minutes of cooking to warm through.
6. Add the shredded chicken back to the pot along with lemon juice and zest. If using, stir in spinach or kale and let wilt (1–3 minutes). Season with salt and pepper to taste.
7. Ladle into bowls and garnish with chopped parsley and shaved Parmesan, if desired. Serve with crusty bread.

Notes

You can substitute rice for orzo for a gluten-free version. If meal prepping or freezing, leave out the orzo and add it when reheating to avoid mushiness. For extra richness, swirl in a bit of cream before serving or get creative with other greens or spices.

Nutrition

Calories: 320kcal | Carbohydrates: 30g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 650mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3500IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 2mg

DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog