Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 tbsp (30 mL) canola oil
  • 2 large onions, diced
  • 3 large carrots, diced
  • 2 medium parsnips, diced
  • 1 fennel bulb, trimmed and diced
  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 can black eyed peas, rinsed and drained
  • 2 tbsp (30 mL) chopped, fresh parsley leaves

Directions

  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.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 190
Fat 4.5 g
Saturated Fat 0.5 g
Cholesterol 25 mg
Sodium 450 mg
Carbohydrate 21 g
Dietary Fibre 5 g
Protein 15 g
Calcium 4 %DV
  • One serving of vegetables
  • Good Source of fibre

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