Chicken and TONS of Vegie Soup
| Prep Time: 20 min | Serves: 20 |
| Cooking Time: 165 min | Yield: 1 Huge Pot |
This is a version of my refrigerator soup. (Any veggies or meat in the fridge that will soon be going bad soon.)
Ingredients
- 10 cups Water
- 1 lb Chicken Breast
- 3 cups Cabbage, Green
- 1 cup V8 Low Sodium
- 5 oz Water Chestnuts (Sliced)
- 12 drained Artichoke Hearts (canned)
- 1 lb Green Beans
- 2 medium Mushrooms
- 1 lb Carrots
- 3 cups Celery
- 2 medium Onion, Sweet
- 1 lb Snow Peas
- 1 tbsp Cayenne Pepper
- 2 tbsp Garlic
- 1/2 tbsp Rosemary, Fresh
- 5 sprigs Cilantro, Fresh
- 1/4 cup Basil, Fresh
- 1 tsp Thyme, Dried
Directions
Boil chicken in the water for about an hour, then add celery, carrot, and onions. Simmer for about 40 minutes before adding all other ingredients. Cook the whole pot of soup for an additional hour after adding other ingredients.