Chicken and Black Eyed Pea Soup

By mamapig

Ingredients

• 2 Tbs. olive oil
• 2 large onions, diced (about 2 cups)
• 3 large carrots, diced (about 2 cups)
• 2 medium parsnips, peeled and diced about 2 cups)
• 2 medium potatoes, peeled and diced (about 2 cups)
• 1 Tbs. chopped fresh sage or 1 tps. dried sage, crushed
• 5 cups chicken broth
• 3/4 lb. cooked chicken, sliced or shredded (about 2 1/2 cups)
• 1 can 15-oz. black eyed peas, rinsed and drained

Details

Servings 8

Preparation

Step 1

Heat oil in a 6 qt. saucepot over medium heat. Add the onions, carrots, parsnips, potatoes and sage. Cook for 5 minutes. Add broth. Heat to a boil. Reduce heat to medium low and cook 20 minutes or until vegetables are tender.
Stir in the chicken and peas. Cook until the mixture is hot. Season to taste.