Chicken Vegetable Soup

I made this up last night - it's loosely based off of Aunt Georgia/Mema's vegetable soup made with beef.

Chicken Vegetable Soup

Ingredients
· 1 tbls olive oil
· 1 lb boneless, skinless chicken cut into bite sized pieces
· 1 small yellow onion chopped
· 2 cloves garlic minced
· 3 5.5 oz cans of V8 Spicy Hot juice
· 6-8 cups chicken broth (or water w/ bouillon granules as directed)
· 2-3 small turnips diced
· 2 carrots sliced
· 3 stalks celery
· 1 can diced tomatoes in juice
· 1-2 bay leaves
· 1 tsp marjoram
· 1 tsp oregano
· 1 tsp basil
· 1 tsp rosemary
· 1 tsp thyme
· 2 tbls fresh parsley chopped
· 1 bag frozen vegetable mix (carrots, corn, green beans, carrots, peas – allow to thaw)
· 1 can pinto beans drained and rinsed
· 1 can green beans drained
· Tabasco or Red Hot to taste
· Salt and Pepper to taste

Directions
Heat olive oil in a large pot over medium high heat. Sautee chicken, onion and garlic with salt and pepper until chicken is fully cooked. Add V8 juice, broth, turnips, carrots, celery, tomatoes and all the spices. Bring to a boil, then reduce heat to medium and allow fresh vegetables to cook about 20 minutes. Add frozen vegetables, beans, green beans –allow soup to simmer until vegetables are tender (about 20 more minutes). Add Tabasco, Salt and Pepper to taste.