Prep time
15 MIN
Total time
1 H 10 MIN
Our Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken recipe is hearty dinner in a bowl. With fresh and simple ingredients, you'll have a new cozy favourite for fall.



  1. 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.
  2. 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.
  3. 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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