"cream" of Chicken and Vegetable Soup

Ingredients

• 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

Reserve (in addition to the above)

• 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

Directions

1. 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. 2

   Bring to boil then reduce to simmer.

3. 3

   Cook for 40 minutes.

4. 4

   Remove chicken breasts & add cauliflower.

5. 5

   Return soup to a boil and cook for an additional 15 minutes.

6. 6

   Remove bay leaves & discard.

7. 7

   In batches, puree soup until smooth and return to pot.

8. 8

   Once chicken has cooled enough to handle, use fingers or forks to pull chicken apart. Should appear shredded once done.

9. 9

   Return chicken and remaining items to pot. Cook for an additional 15-20 minutes until beans are tender.