Fresh spring vegetables and chicken give this creamy soup a great flavor.
- 2 large boneless skinless chicken breasts
- 2-3 tablespoons extra virgin olive oil
- 2 14.5 ounce can low sodium chicken broth
- 1/2 teaspoon dried thyme
- 3 bay leaves
- 1 cup chopped celery
- 2 large carrots chopped
- 1 leek sliced
- 1 cup asparagus chopped
- 1 cup sugar snap peas
- 2 cups Swiss chard chopped
- 1 14.5 ounce can diced tomatoes
- 2 5.5 ounce cans original V8 juice
- 1 16 ounce can navy beans
- 2 tablespoons corn starch
- 3 tablespoons COLD water
- 1 pint half-n-half
Cut chicken breasts into bite size pieces; salt and pepper lightly.
In a large stock pot over medium heat add the olive oil and cook the chicken for 3-4 minutes; add the chicken broth and bring to a slow boil. Add celery, carrots, leek, thyme and bay leaves; cover, leaving lid ajar and cook over medium low heat for 15-20 minutes.
Add the diced tomatoes, V8 juice, pea pods, Swiss chard, asparagus, beans and continue to cook uncovered over medium low heat for 20-25 minutes; stir gently on occasion.
Whisk together cold water and corn starch in a small bowl; stir into hot soup. Cook for 5-6 minutes then add the half-n-half; stir and reduce heat to simmer for an additional 2-3 minutes.
Salt and Pepper to taste.
Serve with crusty bread for dipping. Garnish with fresh chopped chives or parsley. Remove bay leaves before serving.
Serves 6 to 8.