Recipe by Campbell's Kitchen
"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. "
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skinless, boneless chicken breast
fennel, trimmed and diced
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 (15 ounce) can
black-eyed peas, rinsed and drained
chopped fresh parsley
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!
I followed the recipe to a T; however I thought that the soup was a little bland. I will not make again.
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.
Good! Not overly complex, I really liked the fennel. I also added a bay leaf while cooking.
A good, hearty, warming soup
Wonderful flavor! The only change I made was adding some potato as well. Thanks!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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 from Fat: 43
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