Chicken Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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.