Chicken Vegetable Soup
- 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
- Pour both cans of V-8 into a large soup pan or kettle.
- Stir in bay leaves, parsley, thyme, sweet basil, pepper, and garlic.
- Gently stir in all remaining ingredients.
- Bring slowly to a full boil, reduce heat, cover and simmer for 1 ½ hours, stirring occasionally.
- Remove from heat, remove bay leaves, and serve hot.
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RECIPE SUBMITTED BY
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I'm your average biker with a taste for simple, basic recipes that have a lot of flavor.