Chicken Vegetable Soup

Submitted by Harley Chef

"A real family favorite! The V-8 base brings a warm, rich flavor to this hearty soup that keeps everyone coming back for more. Healthy and nutritious with many fat burning properties, this soup is sure to please all."

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 10-12

ingredients

• 2 (48 ounce) cans V8 vegetable juice
• 4 large dried bay leaves
• 2 tablespoons dried parsley
• 1 1⁄2 teaspoons dried thyme
• 1 1⁄2 teaspoons dried sweet basil leaves
• 3⁄4 teaspoon black pepper
• 2 teaspoons minced garlic (from a jar)
• 1 large whole chicken breast, uncooked, cut into 1/2 pieces
• 2 large onions, diced
• 3 stalks celery, cleaned and sliced 1/4 inch
• 2 large firm tomatoes, diced
• 2 medium potatoes, cleaned and diced (uncooked)
• 1⁄2 head cabbage, chopped
• 8 ounces fresh sliced mushrooms
• 3 large fresh carrots, peeled and sliced 1/4 inch
• 1 (10 ounce) package frozen corn

directions

1. Pour both cans of V-8 into a large soup pan or kettle.
2. Stir in bay leaves, parsley, thyme, sweet basil, pepper, and garlic.
3. Gently stir in all remaining ingredients.
4. Bring slowly to a full boil, reduce heat, cover and simmer for 1 ½ hours, stirring occasionally.
5. Remove from heat, remove bay leaves, and serve hot.