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.
Provided by CookingONTheSide
Categories Stocks
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in large stockpot.
- Add 8 cups water.
- Bring to a boil over high heat.
- Reduce heat to a simmer.
- Cover and cook for 30 minutes, or until chicken is cooked through.
- Remove chicken from broth; set aside to cool.
- Strain broth and reserve.
- Return stockpot to heat.
- Add olive oil.
- Add garlic and onion and cook over medium heat for 6-7 minutes, or until translucent.
- Add carrots and celery and cook for 2 minutes.
- Add tomatoes, Worcestershire sauce, tomato paste, seasoned salt and Creole seasoning, stirring well to combine.
- Add chicken stock and reserved chicken broth.
- Stir well.
- Add potatoes and bring soup to a boil over medium-high heat.
- Cook until potatoes are fork tender.
- While potatoes are cooking, remove chicken from bone, shredding into bite-size pieces.
- Add chicken to soup.
- Add peas to soup and simmer for 3 minutes.
Nutrition Facts : Calories 326.9, Fat 6.2, SaturatedFat 1.3, Cholesterol 98.3, Sodium 649.5, Carbohydrate 28.2, Fiber 5.4, Sugar 5.3, Protein 38.9
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