Chicken Vegetable Soup

This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 4 (1 lb)  bone-in skinless chicken breasts, excess fat removed
• 8  cups water
• 1  tablespoon olive oil
• 3  garlic cloves, minced
• 1  large yellow onion, chopped
• 2  cups carrots, peeled and sliced
• 2  cups celery, chopped
• 2 (14 1/2ounce) cans fire-roasted tomatoes
• 3  tablespoons Worcestershire sauce
• 2  tablespoons tomato paste
• 1  tablespoon seasoning salt, plus
• 1  teaspoon seasoning salt
• 1  tablespoon  creole seasoning
• 2  cups  chicken stock
• 4  cups new potatoes, chopped
• 2 (15 1/2ounce) cans black-eyed peas, drained and rinsed

Directions

1. Place chicken in large stockpot.
2. Add 8 cups water.
3. Bring to a boil over high heat.
4. Reduce heat to a simmer.
5. Cover and cook for 30 minutes, or until chicken is cooked through.
6. Remove chicken from broth; set aside to cool.
7. Strain broth and reserve.
8. Return stockpot to heat.
9. Add olive oil.
10. Add garlic and onion and cook over medium heat for 6-7 minutes, or until translucent.
11. Add carrots and celery and cook for 2 minutes.
12. Add tomatoes, Worcestershire sauce, tomato paste, seasoned salt and Creole seasoning, stirring well to combine.
13. Add chicken stock and reserved chicken broth.
14. Stir well.
15. Add potatoes and bring soup to a boil over medium-high heat.
16. Cook until potatoes are fork tender.
17. While potatoes are cooking, remove chicken from bone, shredding into bite-size pieces.
18. Add chicken to soup.
19. Add peas to soup and simmer for 3 minutes.