Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken
- Lightly oil grill rack and heat to medium. Grill chicken for 15 minutes or until chicken is cooked through,turning halfway through cooking. Remove chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
- Heat oil in a 6 qt (5.7 L) saucepot over medium heat. Add onions,carrots,parsnips and fennel. Cook for 5 minutes or until vegetables are tender. Add broth and heat to a boil. Reduce heat to medium-low and cook for 30 minutes or until vegetables are very tender.
- Stir in chicken,peas and parsley and heat through. Season to taste. Divide soup among 8 serving bowls.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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