Chicken Vegetable Soup

• 2 (48 ounce) cans V8 vegetable juice
• 4 large dried bay leaves
• 2 tablespoons dried parsley
• 1 12 teaspoons dried thyme
• 1 12 teaspoons dried sweet basil leaves
• 34 teaspoon black pepper
• 2 teaspoons minced garlic (from a jar)
• 1 large whole chicken breast, uncooked, cut into 1/2 pieces
• 2 large onions, diced
• 3 stalks celery, cleaned and sliced 1/4 inch
• 2 large firm tomatoes, diced
• 2 medium potatoes, cleaned and diced (uncooked)
• 12 head cabbage, chopped
• 8 ounces fresh sliced mushrooms
• 3 large fresh carrots, peeled and sliced 1/4 inch
• 1 (10 ounce) package frozen corn

1. Pour both cans of V-8 into a large soup pan or kettle.
2. Stir in bay leaves, parsley, thyme, sweet basil, pepper, and garlic.
3. Gently stir in all remaining ingredients.
4. Bring slowly to a full boil, reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.
5. Remove from heat, remove bay leaves, and serve hot.

vegetable juice, bay leaves, parsley, thyme, sweet basil, black pepper, garlic, chicken breast, onions, stalks celery, tomatoes, potatoes, cabbage, mushrooms, fresh carrots, corn

Taken from www.food.com/recipe/chicken-vegetable-soup-368963 (may not work)