Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

11 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Recipe by  Campbell's Kitchen

“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. ”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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 cooking. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
  2. 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.
  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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Reviews (11)

Rate This Recipe
rararobin
23

rararobin

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, and threw in the peppers and onions as well. Really good!

chefathlete
10

chefathlete

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 parsnips 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.

Alisha
6

Alisha

Good! Not overly complex, I really liked the fennel. I also added a bay leaf while cooking.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 183 cal
  • 9%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 13.7 g
  • 27%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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