Ingredients
- 3/4 lb skinless, boneless chicken breast halves
- 2 tbsp olive oil
- 2 large onions, diced (about 2 cups)
- 3 large carrots, diced (about 2 cups)
- 2 medium-size parsnips, diced (about 2 cups)
- 1 fennel bulb or anise, trimmed, diced (about 1 cup)
- 4 cups certified organic chicken broth
- 1 (15 oz) can blackeyed peas, drained, rinsed
- 2 tbsp chopped fresh parsley
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Chicken-Blackeye Pea Soup
Time: 15 minutes prep, 55 minutes cook
Servings: 8
Directions
- Lightly oil and preheat grill to medium. Grill chicken for 15 minutes or until cooked through, turning halfway through grilling. Remove the to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
- Heat the olive oil in a 6 quart size saucepot over medium heat. Add in the onions, carrots, parsnips and fennel; cook for 5 minutes or until vegetables are tender. Add in the broth and bring to a boil. Reduce heat to medium-low and cook for 30 minutes or until vegetables are very tender.
- Stir in the chicken, blackeyed peas and parsley; heat through. Season to taste. Divide the soup mixture in equal amounts among 8 serving bowls.
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Summary
Chicken-Blackeye Soup is a delicious, hearty, and healthy recipe that uses chicken that is cooked on a grill. It is made with Fall vegetables. Ingredients include: Chicken breasts, blackeye peas, parsnips, fennel, carrots, onions, parsley and chicken broth. It is a low fat, low calories, low carbohydrates, low cholesterol, low sodium, low sugars, heart-healthy, diabetic-friendly and Weight Watchers (4 PointsPlus) recipe.
