This is a delicious, light cream of chicken soup. Keep in mind, that this is a large recipe and can be halved! Enjoy!

Ingredients:

• 2 Large Spanish Onions
• 6 Cloves Garlic
• 2 Tbsp Olive Oil
• 3 Large Peeled Zucchini
• 2 Large Bags Frozen Cauliflower
• 2 Packages Chicken Bones
• 2 Packages Chicken Cutlets – approximately 2 1/2 lb in total
• 2 Tbsp Kosher salt

 

Directions:

Dice onion and garlic and sauté in oil till clear approximately 5 minutes.

Put the chicken bones in a net bag ( you may need 2 bags for this ) and the chicken cutlets in a separate net bag.

Add all the vegetables and chicken to the soup including the salt.

Add water just to cover. It can even be one inch less than covering everything.

Cook for 2 1/2 hours. Remove the chicken bones and discard. Remove the cutlets and set aside.

Blend all the remaining vegetables with a stick blender. Dice or shred the chicken cutlets and add to the soup.

This soup freezes well!