Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken
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.
- Serves: 8 persons
- ¾pound skinless, boneless chicken breast
- 2tablespoons olive oil
- 2large onions, diced
- 3large carrots, diced
- 2medium parsnips, diced
- 1bulb fennel, trimmed and diced
- 4cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 1(15 ounce) can black-eyed peas, rinsed and drained
- 2tablespoons chopped fresh parsley
Step 1Lightly 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.
Step 2Heat 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.
Step 3Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.