V8 Chicken Vegetable Soup Food

PERFECT CHICKEN VEGETABLE SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
• Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

HEARTY CHICKEN VEGETABLE SOUP I

Steps:

• Place chicken, onion, celery, salt, basil, and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender.
• Remove chicken from pot with slotted spoon and set aside for later.
• Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat.
• While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked. Enjoy

CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)

Steps:

• Put all ingredients in crock pot.
• Cook on high for 6 to 8 hours.

V8 CHICKEN VEGETABLE SOUP

Steps:

• Combine all ingredients except corn, peas, and chicken in a slow cooker.
• Cover, and cook on low 4-6 hours.
• Add vegetables and chicken 1 hour before serving.

CHICKEN VEGETABLE SOUP

Steps:

• In a med to large size sauce pan add the 5 cups of water.
• Add the drained corn, and green beans to the water.
• Cut all the carrot slices into 3rds then add to the water.
• Cut the potato into real small cubes and then add to water.
• Add chicken and tomato bouillon cube to the water.
• Add onion powder, garlic powder, and Italian seasoning to the water.
• Add the chicken tenders to the water.
• Place on medium to high heat until it becomes a rapid boil.
• Turn heat down once at a rapid boil to medium to low heat so it is simmering.
• Remove chicken from sauce pan and cut into real small cubes.
• Add cubed chicken back to sauce pan.
• Simmer soup for 20 minute at medium to low heat.

CHICKEN-VEGETABLE SOUP

Steps:

• In large pot of salted boiling water, cook pasta until a dente.
• Drain and refresh under cold water; reserve.
• In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.
• Cover and bring to boil.
• Reduce heat to a simmer and cook, uncovered, for 15 minutes.
• Add chicken, basil, pasta, salt and pepper.
• Cook 2 minutes.
• Stir in olive oil.
• Serve hot or at room temperature.

V8 SOUP

Steps:

• Place potatoes and onions in soup pot and just cover with water.
• Add butter and boil until potatoes are tender but not too soft.
• Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
• Bring to a boil, and then reduce heat to low and cook for 15 minutes.
• Just before serving stir in milk and salt and pepper.

SLOW COOKER V8 CHICKEN

Steps:

• Put chicken breasts in slow cooker and cover with V-8 juice.
• Add onion, garlic and whatever else you want to add.
• Cover and cook on medium for 6-8 hours, or until cooked through.
• Number of Servings: 4.

V8 VEGETABLE SOUP

Steps:

• In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
• Drain excess fat and return to pot.
• Combine the rest of the ingredients and bring to a boil.
• Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).