READY IN ABOUT 1¼ hrs

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

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"Grilled chicken, black-eyed peas and a flavorful combination of fall vegetables are combined with Swanson® Chicken Broth to make a scrumptious and satisfying soup. " — Campbell's Kitchen

Directions

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. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel. Cook for 5 minutes or until the vegetables are tender. 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.

Kitchen-Friendly View

PREP 15 mins
COOK 55 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 04, 2010

This is the best new soup recipe my husband and I have tried. We had never eaten fennel or parsnips before, but we loved this and have sent it to our kids. We used leftover chicken from frajitas, and threw in the peppers and onions as well. Really good!

—rararobin

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Most Helpful Critical Review

Nov 03, 2011

I followed the recipe to a T; however I thought that the soup was a little bland. I will not make again.

—Floridian

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17 Ratings

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Dec 21, 2010

I omitted the chicken because I wanted a light first course for a dinner party. It was surprisingly sweet and flavorful considering there are no herbs or spices added. The flavor of the fennel and parsnips combine to give a rich complex taste. My two small children also loved it - and I am grinning because I got my 2 year old to eat parsnips and fennel!! GREAT recipe and I will be making this again.

—chefathlete

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Nov 10, 2010

Good! Not overly complex, I really liked the fennel. I also added a bay leaf while cooking.

—Alisha

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Feb 03, 2011

A good, hearty, warming soup

—spaceweave

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Nov 15, 2011

Wonderful flavor! The only change I made was adding some potato as well. Thanks!

—Tonia

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Nov 04, 2011

I enjoyed this soup tremendously. I did add 1 Tbs. of minced garlic with the vegetables. Maybe a little fresh thyme would give it a flavor boost. It really was delicious though.

—Monty's Momma

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Nov 02, 2011

This was great! My husband is very picky about his veggies and really picky about onions in anything and he loved it! I asked him and the kids if this was a keeper and they all said yes at the same time! I was not able to get fennel anywhere local so I just added some cumin.

—asaddwoman

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Nutrition

Calories
183 kcal
9%

Carbohydrates
22.2 g
7%

Cholesterol
22 mg
7%

Fat
4.8 g
7%

Fiber
5.8 g
23%

Protein
13.7 g
27%

Sodium
499 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 183
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
** Saturated Fat 0.8g 4 %
Cholesterol 22mg 7 %
Sodium 499mg 20 %
** Potassium 542mg 15 %
Total Carbohydrates 22.2g 7 %
Dietary Fiber 5.8g 23 %
Protein 13.7g 27 %
** Sugars 5.1g
** Vitamin A 93 %
** Vitamin C 27 %
** Calcium 8 %
** Iron 14 %
** Thiamin 13 %
** Niacin 44 %
** Vitamin B6 15 %
** Magnesium 16 %
** Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.