Recipe: Chicken Vegetable Soup

Paula Tomey-Allen

4 T Canola oil 

1-1 1/4 Pound Chicken Breast, cut in bite size pieces

1 C Chopped Onion or 2 T. Dry Minced Onions

2 tsp. Minced Garlic 

6 Potatoes, peeled, cut in bite size cubes

1 Large can Vegetable Juice (V-8)

2 15 oz Cans Chopped Tomatoes (undrained)

1 15 oz Can Whole Kernel Corn, drained 

1 15 oz Can Peas, drained 

1 15 oz Can Green Beans, drained 

1 Can Campbell's Tomato Soup

2 C Hot Water

4 Chicken Bouillon Cubes, or 4 tsp. Chicken Bouillon Powder

2 Carrots, pared and diced

2 Stalks Celery, chopped

1 T Parsley Flakes

1/4 tsp Paprika

1/4 tsp Pepper

Heat oil in a large, deep pan and lightly brown chicken. Stir in onion and garlic.

Add remaining ingredients. Mix well. Heat to boiling, reduce heat, and simmer partial covered until potatoes are tender, about 30 minutes. Stir every 10 minutes. Transfer into large crock pot. Cook on high for 4 hours.

Add other vegetables if you like.