Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken Recipe

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

1. 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.
2. 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.
3. 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.