"cream" Of Chicken And Vegetable Soup - Ick

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 4 large chicken breasts (do not chop)
• 8 cups water
• 2 (15 ounce) cans low sodium chicken broth
• 4 medium onions
• 6 carrots
• 6 celery ribs
• 2 medium red peppers (substitute 1 yellow or orange if you like a sweeter soup)
• 1 small zucchini
• 1 3/4 small heads cauliflower (add 40 minutes into cooking)
• 2 teaspoons ground cumin
• 2 bay leaves
• 2 teaspoons garlic, minced
• 1/2 cup green beans, diced
• 1 cup spinach, chopped
• 1/2 cup red pepper, diced
• 1/4 head small cauliflower, diced
• 2 teaspoons parsley flakes

Recipe

• 1 add water, cumin, garlic & bay leaves, broth, chicken & all vegetables chopped, except for the reserved ones (do not include any cauliflower at this point). you can leave veggies quite large to a large pot.
• 2 bring to boil then reduce to simmer.
• 3 cook for 40 minutes.
• 4 remove chicken breasts & add cauliflower.
• 5 return soup to a boil and cook for an additional 15 minutes.
• 6 remove bay leaves & discard.
• 7 in batches, puree soup until smooth and return to pot.
• 8 once chicken has cooled enough to handle, use fingers or forks to pull chicken apart. should appear shredded once done.
• 9 return chicken and remaining items to pot. cook for an additional 15-20 minutes until beans are tender.