"cream" of Chicken and Vegetable Soup Recipe #380724
This is a little labor intensive but makes a TON of soup. And a great way to get your veggies (or sneak veggies into OTHER people's soup). You may want to add salt, pepper and curry powder to taste. I'm going minimalist! You do need a really big pot for this.
Taken from the Fat Flush Diet forums.
by lazy gourmet
1¾ hours | 25 min prep
SERVES 6 -8
- 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
- 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.
- Bring to boil then reduce to simmer.
- Cook for 40 minutes.
- Remove chicken breasts & add cauliflower.
- Return soup to a boil and cook for an additional 15 minutes.
- Remove bay leaves & discard.
- In batches, puree soup until smooth and return to pot.
- Once chicken has cooled enough to handle, use fingers or forks to pull chicken apart. Should appear shredded once done.
- Return chicken and remaining items to pot. Cook for an additional 15-20 minutes until beans are tender.
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5 stars