V8 Chicken Vegetable Soup
Savor the comforting warmth of V8 Chicken Vegetable Soup, a hearty and nutrient-packed dish perfect for busy weeknights or cozy family meals. Featuring tender, seasoned chicken breasts, vibrant vegetables like carrots, celery, and green beans, and a rich tomato base made with V8 vegetable juice, this soup is bursting with flavor and wholesome goodness. The combination of V8 juice and chicken broth delivers a robust and savory broth, while simple seasonings like thyme and a hint of garlic add depth to every spoonful. Ready in just an hour, including 20 minutes of prep time, this soup is both easy to make and endlessly satisfying. Garnish with fresh parsley for a touch of color and serve piping hot for a meal that’s as delicious as it is nourishing. Perfect for meal prep or feeding a crowd, this recipe makes six hearty servings of pure comfort in a bowl.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, sliced
- 3 stalks Celery stalks, sliced
- 2 medium Potatoes, diced
- 1 cup Frozen green beans
- 1 cup Frozen corn kernels
- 4 cups V8 original vegetable juice
- 4 cups Chicken broth
- 1 piece Bay leaf
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large pot, heat the olive oil over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the sliced carrots, celery, and diced potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the V8 juice and chicken broth. Stir to combine. Add the bay leaf and dried thyme.
Return the seared chicken breasts to the pot. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
Add the frozen green beans and corn to the soup. Stir and simmer for an additional 5 minutes.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7809 mg | 340% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 64.8 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 7108 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
