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Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

5
(1)

Grilled chicken really boosts the flavor of this scrumptious soup that features black-eyed peas and lots of fall vegetables.  Plus, if you're not familiar with ingredients like parsnips, fennel or black-eyed peas, this is a great way to try them.

serves 8 (about 1 3/4 cups each)

Ingredients

cost per recipe: $9.07

The price is determined by the national average.

  • 3/4

    pound skinless, boneless chicken breast halves

  • 2

    tablespoons olive oil

  • 2

    large onion, diced (about 2 cups)

  • 3

    large carrot, diced (about 2 cups)

  • 2

    medium parsnip, diced (about 2 cups)

  • 1

    fennel bulbor anise, trimmed and diced (about 1 cup)

  • 4

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1

    can (about 15 ounces) black eyed peas, rinsed and drained

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through grilling. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside. Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel and cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender. Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.
Step 1

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through grilling. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.

Step 2

Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel and cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender.

Step 3

Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(1)
  • kaywayne

    October 6, 2009

    Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

    It was one of the best meals I've had in a long time!

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