Chicken Vegetable Soup

• 2 -3 chicken breasts
• 2 tablespoons chicken base
• 5 cups water
• salt and pepper
• chicken broth, from roasted chicken breast, strained
• 2 (8 ounce) cans vegetable broth
• 4 cups water
• 1 lb baby carrots, chopped in small pieces
• 12 large sweet onion
• 1 (12 ounce) bag frozen cauliflower
• 2 stalks celery, Chopped in small pieces
• 8 roma tomatoes, Chopped

1. Preheat Oven to 350 degrees.
2. Place chicken breasts in a roaster pan.
3. Add water, chicken base, and salt and pepper.
4. Cook for 2 to 2 1/2 hours.
5. Strain broth into soup pot.
6. Turn stove burner to high heat.
7. Add vegeteble broth and water to pot.
8. Tear chicken into small pieces and add.
9. Add all the vegetables, except tomatoes.
10. Cook on high for 25 minutes.
11. Add tomatoes.
12. Cook for another 15-20 minutes on medium heat.
13. Serve.

chicken breasts, chicken base, water, salt, chicken broth, vegetable broth, water, baby carrots, sweet onion, frozen cauliflower, stalks celery, roma tomatoes

Taken from www.food.com/recipe/chicken-vegetable-soup-140899 (may not work)