Garden Soup

Ingredients -

2 (14-½ ounces each) cans Chicken Broth
2 (12 ounces each) cans Tomato Juice
1-1/2 cups chopped Cooked Boneless, Skinless Chicken Breast
1 (12 ounces) can Whole Kernel Corn, drained
1 (10 ounces) package Frozen Lima Beans, thawed
2 small New Potatoes, peeled and diced
1 medium Onion, finely chopped
1/2 cup finely chopped Celery
1/2 cup finely chopped Carrots
1-1/2 tablespoon Worcestershire Sauce
1 Bay Leaf
3/4 teaspoon Garlic Salt
1/2 teaspoon Fresh Ground Black Pepper

Preparation:

1. Add chicken broth, tomato juice, cooked chicken, corn, lima beans, diced potato, chopped onion, chopped celery, chopped carrot, Worcestershire sauce, bay leaf and garlic salt to stockpot.

2. Bring to a boil over high heat.

3. Reduce heat to low. Simmer 60 minutes.

4. Remove bay leaf. Season with fresh ground black pepper.

Soup Making Tip

Chicken Broth

Substitute 4 cups of fresh, homemade chicken stock for the canned chicken broth for richer tasting soup.

Soup Making Tip

Cooked Chicken

White breast meat that has been lightly poached is perfect in this garden vegetable soup recipe.