Chunky Chicken Soup

• 1 large onions chopped
• 2 each celery stalks thinly sliced
• 2 large carrots peeled, thinly slice
• 2 cups cauliflower florets coarsely chopped
• 2 each chicken breast halves, boneless, skinless
• 6 cups chicken broth defatted
• 2 cups chickpeas (garbanzo beans) cooked
• 1/2 cup long grain rice uncooked
• 1 1/2 teaspoons thyme dried
• 1 teaspoon basil dried
• 1 teaspoon marjoram dried
• 2 large bay leaves
• 1/4 teaspoon black pepper
• 1 can tomatoes stewed

1. In 5-quart crock pot, combine onion, celery, carrots, and cauliflower.
2. Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves, and pepper.
3. Cover and cook on high 1 hour.
4. Lower heat to low and cook an additional 6 to 8 hours.
5. Remove bay leaves and discard.
6. Remove chicken.
7. When cool enough to handle, remove from bone and cut chicken into bite-sized pieces.
8. Add stewed tomatoes to crock pot, and cook on high an additional 10 to 15 minutes.
9. Return chicken to crock pot, and cook an additional 5 minutes.

onions, celery stalks, carrots, cauliflower, chicken breast halves, chicken broth, chickpeas, long grain rice, thyme, basil, marjoram dried, bay leaves, black pepper, tomatoes

Taken from recipeland.com/recipe/v/chunky-chicken-soup-37295 (may not work)