Yes, it'w winter and yes that means more crockpot & soup recipes. This week is a delicious veggie soup. Delicious! It's a little hard to remember to stir it occassionally but alas, not much burned :) Now this recipe was sponsored by Campbell's Soup but I'm sure whether you use their products or not I'm sure it doesn't matter.
Prep Time:15 Min
Cook Time:55 Min
Ready In:1 Hr 10 Min
3/4 pound skinless, boneless chicken breast (bought fresh at the local butcher!)
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
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.
Amount Per Serving Calories: 183 Total Fat: 4.8g Cholesterol: 22mg