Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken
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.
Ingredients
0.75 pound skinless, boneless chicken breast halves2 tablespoons olive oil2 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 Broth1 can (about 15 ounces) black eyed peas, rinsed and drained2 tablespoons chopped fresh parsley
Instructions
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.
Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken
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 ...
Directions
Print
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.
Ingredients
0.75 pound skinless, boneless chicken breast halves2 tablespoons olive oil2 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 Broth1 can (about 15 ounces) black eyed peas, rinsed and drained2 tablespoons chopped fresh parsley
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