Photo: Cala
Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken
9 ingredients
15 min + 55 min
8 servings
openrecipes
"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. "
Estimated Nutrition (whole recipe, rough)
436
Calories
35g
Protein
18g
Fat
36g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Black-Eyed Pea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 pound skinless, boneless chicken breast
- 2 tablespoons olive oil
- 2 large onions, diced
- 3 large carrots, diced
- 2 medium parsnips, diced
- 1 bulb fennel, trimmed and diced
- 4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 2 tablespoons chopped fresh parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes