Fall Vegetable Soup With Black-Eyed Peas And Grilled Chicken

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
195
FAT
17%
CHOL
18%
SOD
8%

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Ingredients for 8 servings

3 skinless, boneless chicken breast halves (about 3/4 pound)

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® Chicken Broth (Regular, Natural Goodness® or Certifed Organic)

1 can (about 15 ounces) black-eyed peas, rinsed and drained

2 tablespoons chopped fresh parsley

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