The other day I was browsing through my old recipe box and came across a soup recipe that was given to me years ago by a sweet elderly lady at our church. Immediately I remembered how delicious it was and I wanted to make it again. Only problem was I didn’t have the “secret” ingredient in my pantry that gives it so much flavor. After a trip to the grocery store I was all set to make a huge batch of Chicken Vegetable Soup!
I made a few change like using chicken breasts instead of chicken thighs, rutabagas instead of potatoes, added a couple of leeks and since I didn’t read the recipe correctly I only had one bag of frozen mixed vegetables instead of two. However, I didn’t change the secret ingredient that gives this soup so much flavor – Low Sodium V8 juice! Have you ever used it in soup? It adds so much flavor not to mention tons of nutrients.
Chicken Vegetable Soup
2 tsp olive oil
- 12 ounces chicken breast — cooked – shredded
2 cups rutabagas –peeled, cubed
4 celery stalks, chopped
2 leeks, white only, chopped
1/4 head cabbage, chopped
1 onion chopped
4 -5 cups chicken broth
32 ounces Tomato and vegetable juice, low sodium V8
16 ounces frozen mixed vegetables (original recipe called for 32 ounces and I may try that next time)
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried marjoram
1 bay leaf
Salt and freshly ground black pepper, to taste
1. In a large Dutch oven over medium heat add the oil, onions, celery, leeks and cabbage and sauté until vegetables are soft. About 10-12 minutes.
2. Add rutabagas, 4 cups chicken broth, V-8 juice, herbs and chicken. Bring to a simmer and cook until rutabagas are fork tender, about 30 – 40 minutes.
3. Stir in the frozen mixed vegetables and continue to simmer until vegetables are cooked. If soup is a little thick add the additional cup of broth. Remove bay leaf, season with salt and freshly ground black pepper to taste and serve.
Yield: 14 cups Serving size: 1/14 of a recipe (8.7 ounces) a hefty cup full.
Calories 114.47, Calories From Fat (18%) 20.5, Total Fat 2.29g, Saturated Fat 0.52g, Cholesterol 20.66mg, Sodium 306.29mg, Total Carbohydrates 12.72 , Fiber 3.19g, Sugar 4.95g, Protein 11.11g 22% WWPP 3
Adapted from a recipe given to me by Lillith.
We had quite an adventure over the weekend but I don’t have time to write about it this morning! I will share the story with you all later in the week.
It is cold and rainy here – perfect weather for soup and stew!
Make it a great Monday!
Add Your Thoughts
Have you ever used V8 juice in cooking?
Do you like to drink V8?