Fall Vegetable Soup with Black-Eyed Peas and Grilled Chicken

INGREDIENT:

2 (about 3/4 lb/375 g) boneless, skinless chicken breasts
2 tbsp (30 mL) canola oil
2 large onions, diced
3 large carrots, diced
2 medium parsnips, diced
1 bulb fennel or anise, trimmed and diced
1 box (900 mL) CAMPBELL'S® Ready to Use 25% Less Sodium Chicken Broth
1 can (540 mL) black-eyed peas, rinsed and drained
2 tbsp (30 mL) chopped, fresh parsley leaves


DIRECTIONS

1. Lightly oil grill rack and heat to medium. Grill chicken for 15 minutes or until chicken
is cooked through, turning halfway through cooking. Remove chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
2. Heat oil in a 6 qt (5.7 L) saucepot over medium heat. Add onions, carrots, parsnips and
fennel. Cook for 5 minutes or until vegetables are tender. Add broth and heat to a boil. Reduce
heat to medium-low and cook for 30 minutes or until vegetables are very tender.
3. Stir in chicken, peas and parsley and heat through. Season to taste. Divide soup among 8
serving bowls.