1 whole chicken without skin
2 Knorr’s chicken cubes
3 tablespoons mixed garlic Italian herbs
2 teaspoons Lawries salt (or to taste)
enough water to cover chicken
3 stalks celery, halved
3 carrot, peeled and halved
1 medium cauliflower, cut into bite-sized
1 medium broccoli, cut into bite-sized
2 medium zucchini, cut into bite-sized
1/2 lb. green beans, cut into bite-sized
1 package button mushrooms, sliced
1 can corn, with juice
1). Bring ingredients chicken through carrots to a boil. Reduce heat and simmer for 1 1/2 hours, until chicken is cooked. Remove chicken and set aside to cool.
2). Add cauliflower through mushrooms to boiling broth, and simmer/boil, partially covered, for 15-30 minutes (depending on how cooked you like your vegetables).
3). While vegetables are cooking, remove skin from chicken, debone, and cut chicken meat into bite-sized pieces.
4). Remove soup from heat. Add corn and chicken back in, and stir well.
Serving Ideas: Serve this hearty meal in a bowl piping hot on its own, or with fresh bread.