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Ingredients
2 Teaspoons olive oil
1 Large red onion, diced
2 Celery ribs, diced
1 Pound chicken thighs, boneless, cut into 1" cubes
2 Teaspoons dried sage
1/2 Teaspoons dried thyme
1/2 Teaspoons salt
Fresh ground black pepper, to taste
5 Cups chicken broth
2 (15 oz) Cans black-eyed peas, drained
8 Ounces fresh spinach, chopped
Instructions
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 to 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 to 7 minutes. Add the salt, pepper, chicken broth, water and black-eyed peas. Increase the heat to high until soup begins to boil, then reduce 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.