How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken?

You need 9 ingredients. The key ingredients include: 3/4 pound skinless, boneless chicken breast (about 2), 2 tablespoons olive oil, 2 large onions, diced (about 2 cups), 3 large carrots, diced (about 2 cups), and more.

Is Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken suitable as soups & stews?

Yes, Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Vegetable Soup With Black-Eyed Peas And Grille

Name: Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound skinless, boneless chicken breast (about 2); 2 tablespoons olive oil; 2 large onions, diced (about 2 cups); 3 large carrots, diced (about 2 cups); 2 medium parsnips, diced (about 2 cups); 1 bulb fennel or anise, trimmed and diced (about 1 cup); 4 cups Swanson(R) Chicken Broth (regular, Natural GoodnessTM or Certifed Organic); 1 can (about 15 oz.) black-eyed peas, rinsed and drained; 2 tablespoons chopped fresh parsley

Warm up with this hearty Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken recipe. Made with skinless, olive oil, onions and carrots. Easy st…

This Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken relies on simple, everyday ingredients such as olive oil and chopped fresh parsley. It comes together quickly and makes 4 servings, at about 737 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

3/4 pound skinless, boneless chicken breast (about 2)
2 tablespoons olive oil
2 large onions, diced (about 2 cups)
3 large carrots, diced (about 2 cups)
2 medium parsnips, diced (about 2 cups)
1 bulb fennel or anise, trimmed and diced (about 1 cup)
4 cups Swanson(R) Chicken Broth (regular, Natural GoodnessTM or Certifed Organic)
1 can (about 15 oz.) black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
737 kcal
Category
Soups & Stews

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions