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Prep 20 mins
Cook 1 hr
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.
- 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
- 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.