Best 6 V8 Chicken Vegetable Soup Recipes

Indulge in a delightful culinary journey with our collection of enticing chicken and vegetable soup recipes. These hearty and comforting soups are packed with wholesome ingredients, offering a symphony of flavors and textures to warm your soul. From the classic V8 Chicken Vegetable Soup, brimming with the vibrant flavors of V8 juice, to the hearty and satisfying Slow Cooker Chicken Noodle Soup, each recipe promises a unique taste experience.

Our Garden Fresh Vegetable Soup is a vibrant symphony of fresh vegetables, bursting with crispness and natural sweetness. Experience the rustic charm of Italian Wedding Soup, where delicate meatballs and vegetables dance in a savory broth. For a taste of Asian inspiration, try our Wonton Soup, featuring succulent wontons filled with savory pork and shrimp, swimming in a flavorful broth.

For a comforting classic, our Chicken Noodle Soup offers a nostalgic warmth, with tender chicken, plump noodles, and a rich broth that soothes the soul. And if you're craving a spicy kick, our Spicy Chicken Tortilla Soup is sure to tantalize your taste buds with its bold blend of spices and tender chicken.

Whether you're seeking a quick and easy weeknight meal or a hearty dish to nourish your family on a chilly day, our collection of chicken and vegetable soup recipes offers something for every palate and occasion. Let your taste buds embark on a culinary adventure as you explore these delectable soups, each promising a satisfying and memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

V8 CHICKEN VEGETABLE SOUP

V8 Chicken Vegetable Soup image

Make and share this V8 Chicken Vegetable Soup recipe from Food.com.

Provided by weekend cooker

Categories Chicken

Time 5h10m

Yield 4-6 soups, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (1 ounce) low sodium taco seasoning mix
1 (32 ounce) can low-sodium v-8 juice
1 (16 ounce) jar salsa
1 (15 ounce) can black beans
1 cup frozen corn
1 cup frozen peas
2 chicken breasts, cooked, and shredded

Steps:

Combine all ingredients except corn, peas, and chicken in a slow cooker.
Cover, and cook on low 4-6 hours.
Add vegetables and chicken 1 hour before serving.

Nutrition Facts : Calories 368.4, Fat 8.1, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1337.3, Carbohydrate 51, Fiber 13.3, Sugar 6.5, Protein 27.9

PERFECT CHICKEN VEGETABLE SOUP

Perfect Chicken Vegetable Soup image

Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!

Provided by JAMINA1

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h6m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
½ large white onion, chopped
2 cloves garlic, chopped
2 (14 ounce) cans chicken broth
2 small red potatoes, chopped
¼ head cabbage, chopped
1 large carrot, chopped
2 eggs, beaten
salt and ground black pepper to taste

Steps:

Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.

Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g

EASY VEGETABLE SOUP RECIPE

Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories Easy

Time 1h

Number Of Ingredients 15

Ingredients

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

Steps:

Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

V8 VEGETABLE SOUP

V8 Vegetable Soup image

My mom always makes vegetable soup this way, and it's perfect when you feel like you're coming down with something. Packed full of vitamins without tasting like it! This is also extremely versatile and can be changed according to your tastes. Serve with crusty bread or crackers.

Provided by Lady Wheeler

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb stewing beef
1 medium onion, chopped
1 garlic clove, minced
1 (46 ounce) can vegetable juice
2 (14 ounce) cans mixed vegetables, halfway drained
1 (14 ounce) can diced tomatoes, undrained
1 tablespoon parsley, chopped
salt and pepper

Steps:

In a medium stock pot, cook beef, onion and garlic over medium heat until onion is tender and beef is slightly pink in the center.
Drain excess fat and return to pot.
Combine the rest of the ingredients and bring to a boil.
Reduce heat and simmer for 15-20 minutes or until vegetables reach desired tenderness. (In case your mixed vegetables contain carrots or other roots).

Nutrition Facts : Calories 321.8, Fat 15.2, SaturatedFat 6, Cholesterol 50.6, Sodium 970.9, Carbohydrate 28.4, Fiber 6.9, Sugar 13.7, Protein 19.3

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

CLASSIC CHICKEN-VEGETABLE SOUP

Classic Chicken-Vegetable Soup image

You can't go wrong with this classic chicken-vegetable soothing soup-it's good for what ails you. This traditional recipe is delicious and easy to make.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 5

Ingredients

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
4 medium carrots, cut into 1/4-inch rounds
3 medium celery stalks, cut into 1/4-inch slices
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
Coarse salt and ground pepper

Steps:

In a large pot, bring broth to a boil over high. Add carrots, celery, and potatoes. Reduce heat and simmer until vegetables are tender, 14 to 16 minutes. Stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 5 g, Protein 31 g, SaturatedFat 2 g

Tips:

Use a variety of vegetables: The more vegetables you use, the more flavorful your soup will be. Some good choices include carrots, celery, onions, potatoes, broccoli, and green beans.
Don't overcook the vegetables: You want the vegetables to be tender but still have a little bit of crunch. Overcooking them will make them mushy.
Use a good quality chicken broth: The chicken broth is the base of your soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste: Once the soup is done, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Serve the soup with your favorite toppings: Some popular toppings for chicken vegetable soup include croutons, shredded cheese, and sour cream.

Conclusion:

Chicken vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.