Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.05 Kcal (494 kJ) | ||
| Calories from fat | 47.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 8% | |
|---|---|---|---|
| Cholesterol | 27.58mg | 9% | |
| Sodium | 603.2mg | 25% | |
| Potassium | 387.4mg | 8% | |
| Total Carbs | 8.68g | 3% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 9.97g | 20% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 44.67 Kcal (187 kJ) | ||
| Calories from fat | 18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 8% | |
|---|---|---|---|
| Cholesterol | 10.44mg | 9% | |
| Sodium | 228.26mg | 25% | |
| Potassium | 146.6mg | 8% | |
| Total Carbs | 3.28g | 3% | |
| Sugars | 1.27g | 13% | |
| Dietary Fiber | 0.93g | 10% | |
| Protein | 3.77g | 20% | |
| Vitamin C | 3.4mg | 15% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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