1 1/2 cups shredded cooked chicken;
1 cup of cauliflower, cut into chunks;
1 bell pepper, diced;
1 leek , sliced;
1 medium onion, chopped;
2 small zucchinis, sliced;
3 medium carrots, sliced;
2 celery ribs, sliced;
1 cup diced tomatoes;
4 fresh thyme sprigs;
2 bay leaves;
1 handful fresh parsley, finely chopped;
6 to 8 cups chicken stock
3 garlic cloves, minced
1. In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
2. Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
4. Season to taste with sea salt and freshly ground black pepper.