Fall Vegetable Soup With Black Eyed Peas And Grilled Chicken Recipes

GRILLED CHICKEN VEGETABLE SOUP

Steps:

• Heat a grill pan over high heat for 5 minutes.
• Rub a little olive oil all over the chicken breast and sprinkle all over with salt and pepper. Reduce the heat to medium-high and grill the chicken until cooked through, turning once, about 12 minutes. Set aside and keep warm.
• Fill a small saucepan with 1/2 cup water, bring to a boil, add some salt, and cook the barley according to package instructions, until tender. Drain and rinse.
• Bring the chicken broth and bay leaf to a simmer in a medium saucepan. Add the carrot, celery and zucchini. Cook until just tender, about 5 minutes. Discard the bay leaf.
• Place the chicken breast on a cutting board and slice crosswise into thin slices. Spoon the vegetables and barley into serving bowls, then add the hot broth. Lay several slices of chicken over the surface of each bowl.

FALL VEGETABLE SOUP WITH BLACK-EYED PEAS AND GRILLED CHICKEN

Steps:

• 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 grilling. 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 and 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.

FALL VEGETABLE SOUP WITH BLACK-EYED PEAS AND GRILLED CHICKEN

Steps:

• 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.