Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Yield: 8 servings
Nutritional Information Per Serving: Serving size: 1 of 8 servings; Calories: 1469; Total Fat: 95 g; Saturated Fat: 27 g; Carbohydrates: 21 g; Dietary Fiber: 5 g; Sugar: 5 g; Protein: 125 g; Cholesterol: 481 mg; Sodium: 629 mg
Total Time: 1 hr 10 min
Preparation Time: 15 min
Cooking Time: 55 min

Whip up this hearty, comforting Fall Vegetable Soup featuring tender grilled chicken, black-eyed peas, and seasonal veggies. Perfect for cozy evenings, it's packed with flavor and nourishment to inspire your home cooking!

3 boneless, skinless chicken breast halves (approximately 3/4 pound)
2 tablespoons olive oil
2 large onions, chopped (around 2 cups)
3 large carrots, chopped (about 2 cups)
2 medium parsnips, chopped (around 2 cups)
1 bulb fennel or anise, trimmed and chopped (about 1 cup)
4 cans Swanson Chicken Broth (Regular, Natural Goodness, or Certified Organic)
1 can (approximately 15 ounces) black-eyed peas, rinsed and drained
2 tablespoons freshly chopped parsley

Lightly grease the grill rack and preheat to medium heat. Grill the chicken for 15 minutes until fully cooked, turning halfway through. Remove, rest for 5 minutes on a cutting board, then slice into strips. Set aside.
Heat olive oil in a 6-quart saucepan over medium heat. Add onions, carrots, parsnips, and fennel; cook 5 minutes until softened. Pour in chicken broth, bring to a boil, then reduce to medium-low and simmer 30 minutes until veggies are very tender.
Stir in grilled chicken strips, black-eyed peas, and parsley; heat through. Season to taste and serve in 8 bowls for a satisfying fall meal.