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Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 183
Total Fat 4.8g
Saturated Fat 0.8g
Cholesterol 22mg
Sodium 499mg
Total Carbohydrate 22.2g
Dietary Fiber 5.8g
Sugars 5.1g
Protein 13.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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