Chunky Chicken Soup
1 large onion, chopped
2 stalks celery, thinly sliced
2 large carrots, peeled and thinly sliced
2 cups cauliflower florets, coarsely chopped
2 skinless boneless chicken breast halves
6 cups low-fat chicken broth
2 cups garbanzo beans
1/2 cup uncooked long grain rice
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
2 large bay leaves
1/4 teaspoon black pepper
15 oz can stewed tomatoes
In 5-quart crock pot, combine onion, celery, carrots, and cauliflower.
Add chicken, broth, beans, rice thyme, basil, marjoram, bay leaves,
and pepper. Cover and cook on high 1 hour. Lower heat to low and
cook an additional 6 to 8 hours. Remove bay leaves and discard.
Remove chicken. When cool enough to handle, cut chicken into
bite-sized pieces. Add stewed tomatoes to crock pot, and cook on
high an additional 10 to 15 minutes. Return chicken to crock pot,
and cook an additional 5 minutes.