Chicken and Black-Eyed Pea Soup
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and keeps well for 48-36 hours.
Serve with Steve’s Gluten-Free Cornbread
AND
Serve with Steve’s Gluten-Free Cornbread
Ingredients
| 1 tsp. Olive oil |
| 1 large White onions (red onion, diced) |
| 2 Medium stalk Celery, raw (diced) |
| 16 ounces Boneless, skinless chicken thighs (cut into 1 inch cubes) |
| 2 tsp. Dried or rubbed sage |
| 1/2 tsp., leaves Dried thyme |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 3 cups No salt added vegetable stock (or no salt added chicken stock) |
| 2 cup Water |
| 2 15 ounce can Canned no salt added blackeye peas (drained and rinsed) |
| 5/24 100 grams Fresh spinach |
Instructions
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.
Serve this recipe with one of these Breakfast side dishes.
Steve’s Gluten-Free Cornbread
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up. Mix all dry ingredients in a large bowl. In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make…
AND
Serve this recipe with one of these starch side dishes.
Steve’s Gluten-Free Cornbread
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up. Mix all dry ingredients in a large bowl. In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a great savory soup. There’s a lot to like, but it’s the sage that really makes this a fine dish. Sage is one of the best herbs to use when you are trying to capture that warm, autumn, comfort food feel. This is the smell that you love from Halloween on through the winter holidays. It smells great when it is cooking and is even better eaten.