Chicken and Black-Eyed Pea Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and keeps well for 48-36 hours.

Serve with Cornbread Muffins or a whole grain roll.

Ingredients

• 1 tsp olive oil
• 1 large red onion (diced)
• 2 ribs celery (diced)
• 1 lb boneless skinless chicken thighs (cut into 1 inch cubes)
• 2 tsp dried sage
• 1/2 tsp dried thyme
• 1/2 tsp salt
• fresh ground black pepper to taste
• 3 cups low sodium chicken or vegetable broth
• 2 cups water
• 2 15-ounce cans no salt added black eyed peas (drained and rinsed)
• 8 ounces fresh spinach

Place the olive oil in a large sauce pan over medium heat. Add the red onion and celery and cook, stirring frequently, for about 5 - 7 minutes until the onions begin to soften.

Add the chicken thighs, sage and thyme and cook, stirring frequently, until the chicken is lightly browned - about 5 - 7 minutes.

Add the salt, pepper, chicken stock, water and black eyed peas. Increase the heat to high and when the soup begins to boil reduce the heat to medium or medium-low so that the soup simmers.

Cook for about 40 minutes, stirring occasionally.

When ready to serve, place 2 ounces of spinach in the bottom of a bowl and top with two cups of soup.