Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Name: Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters bulb fennel or anise, trimmed and diced (about; 425 grams can (about black-eyed peas, rinsed and drained; 473 milliliters large carrots, diced (about; 946 milliliters Swanson® Chicken Broth (regular, Natural or Certifed Organic); 2 Tbsps chopped fresh parsley; 2 Tbsps olive oil; 473 milliliters large onions, diced (about; 473 milliliters medium parsnips, diced (about; 340 grams skinless, boneless chicken breast (about 2)

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken is a gluten free and dairy free main course. This recipe serves 8. One serving contains 202 calories, 15g of protein, and 5g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. If you have anise, olive oil, parsnips, and a few other ingredients on hand, you can make it. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert.

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 cooking.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Grill

Remove the chicken to a cutting surface.

Ingredients you will need

Whole Chicken

Let cool for 5 minutes.

Cut into strips. Set aside.

Heat the oil in a 6-quart saucepot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onions, carrots, parsnips and fennel. Cook for 5 minutes or until the vegetables are tender.

Ingredients you will need

Vegetable

Parsnip

Carrot

Fennel

Onion

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 you will need

Vegetable

Whole Chicken

Parsley