Black Eyed Pea Soup with Chicken
Hearty black-eyed pea soup with tender chicken, collard greens, and rice made in the slow cooker. An easy, comforting recipe perfect for cozy weeknight dinners.
Equipment
- 6 quart slow cooker
Ingredients
- cups chopped yellow onion
- 3 garlic cloves (minced)
- 1 pound bone-in chicken wings or drumsticks
- 1 pound dried black-eyed peas (sorted and rinsed)
- 10 cups low-sodium chicken broth
- ¾–1 tsp ground cumin
- 1 Tbsp dried thyme
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp red pepper flakes
- ½ cup chopped celery
- 1 1 bay leaf
- 3 cups stemmed and chopped collard greens
- ½ cup uncooked instant white rice
Instructions
- Add the onion, garlic, chicken, black-eyed peas, broth, cumin, thyme, salt, black pepper, red pepper flakes, celery and bay leaf to a 6-quart slow cooker. Stir to combine.
- Cover and cook until the chicken and black-eyed peas are tender, approximately 6–7 hours on Low or 4–5 hours on High.
- Remove and discard the bay leaf. Transfer the chicken to a plate and allow it to cool slightly. Remove and discard the skin and bones, shred the meat and return it to the slow cooker.
- Stir in the collard greens and uncooked white rice. Cover and cook on High for another 30–45 minutes, or until the rice is tender and the greens are wilted. Cooking time may vary depending on the slow cooker and type of rice used.
- Taste and adjust the seasonings as needed. Serve hot and enjoy!
Nutrition
Calories: 256kcal | Carbohydrates: 34g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 235mg | Potassium: 826mg | Fiber: 6g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 5mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
