cream of Chicken and Vegetable Soup - Ick

• 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 34 small heads cauliflower (add 40 minutes into cooking)
• 2 teaspoons ground cumin
• 2 bay leaves
• 2 teaspoons garlic, minced
• 12 cup green beans, diced
• 1 cup spinach, chopped
• 12 cup red pepper, diced
• 14 head small cauliflower, diced
• 2 teaspoons parsley flakes

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).
2. You can leave veggies quite large to a large pot.
3. Bring to boil then reduce to simmer.
4. Cook for 40 minutes.
5. Remove chicken breasts & add cauliflower.
6. Return soup to a boil and cook for an additional 15 minutes.
7. Remove bay leaves & discard.
8. In batches, puree soup until smooth and return to pot.
9. Once chicken has cooled enough to handle, use fingers or forks to pull chicken apart.
10. Should appear shredded once done.
11. Return chicken and remaining items to pot.
12. Cook for an additional 15-20 minutes until beans are tender.

chicken breasts, water, chicken broth, onions, carrots, celery, red peppers, zucchini, cauliflower, ground cumin, bay leaves, garlic, green beans, spinach, red pepper, cauliflower, parsley flakes

Taken from www.food.com/recipe/cream-of-chicken-and-vegetable-soup-ick-380724 (may not work)