You are here: Home » Recipes » Country Chicken Soup Country Chicken Soup Recipe by Favorite Recipes Press Yield 12 servings Chicken, spinach and black-eyed peas combine to make a hearty soup. PrintEmail Ingredients 2 cups chopped onions1 1/2 cups chopped celery1 1/2 cups chopped carrots3 tablespoons olive oil3 pounds chicken, chopped into bite-size pieces3 cups canned black-eyed peas, drained3 quarts (12 cups) chicken broth2 tablespoons rubbed sage12 ounces frozen chopped spinach, thawed Salt and pepper to taste Instructions Saute the onions, celery and carrots in the olive oil in a 3-gallon saucepan or Dutch oven over medium heat until the onions are translucent. Add the chicken, peas, bouillon and sage and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. Add the spinach and season with salt and pepper. Cook until heated through and ladle into soup bowls. Recipe reprinted with permission from The Biltmore Company, Biltmore, Our Table to Yours, Chef’s Selection Cookbook (The Biltmore Compan,y 2007).