Chicken Vegetable Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 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 1/2 ounce) 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 1/2 ounce) cans black-eyed peas, drained and rinsed

Recipe

• 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.