Fall Vegetable Soup with Black Eyed Peas and Grilled Chicken

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

By Food Network
1 hour 10 minutes

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Details
  • Servings:   8
  • Calories:   1469
  • Protein:   126g
  •  
  • Fiber:   6g
  • Sugar:   6g
  • Carb Total:   17g
  •  
  • Trans Fat:   1g
  • Saturated:   27g
  • Fat Total:   96g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • british
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Ingredients
  • 3 skinless, boneless chicken breast halves (about 3/4 pound)
  • 2 tablespoons olive oil
  • 2 large onions, diced (about 2 cups)
  • 3 large carrots, diced (about 2 cups)
  • 2 medium parsnips, diced (about 2 cups)
  • 1 bulb fennel or anise, trimmed and diced (about 1 cup)
  • 4 Swanson® Chicken Broth (Regular, Natural Goodness™ or Certifed Organic)
  • 1 can (about 15 ounces) black-eyed peas, rinsed and drained
  • 2 tablespoons chopped fresh parsley
Instructions

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken serves 8 original recipe by Food Network.

View original preparation instructions

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