Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken10 Reviews
- Prep: 15 min
- Cook: 55 min
- Ready In: 1 hr 10 min
“Grilled chicken, black-eyed peas and a flavorful combination of fall vegetables are combined with Swanson® Chicken Broth to make a scrumptious and satisfying soup. ” - by Campbell's Kitchen
Original recipe yields 8 servings
- 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 cooking. 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. 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.
Amount Per Serving (8 total)
- 183 cal
- 4.8 g
- 22.2 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This is the best new soup recipe my husband and I have tried. We had never eaten fennel or parsnips before, but we loved this and have sent it to our kids. We used leftover chicken from frajitas, a..." See morend threw in the peppers and onions as well. Really good!"
"I omitted the chicken because I wanted a light first course for a dinner party. It was surprisingly sweet and flavorful considering there are no herbs or spices added. The flavor of the fennel and p..." See morearsnips combine to give a rich complex taste. My two small children also loved it - and I am grinning because I got my 2 year old to eat parsnips and fennel!! GREAT recipe and I will be making this again."
Southwestern Chicken and White Bean Soup
Slow-Simmered Chicken Rice Soup
Just swipe to see more like this.