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Chunky Chicken Soup

1 lg Onion; chopped
2 Celery stalks; thinly sliced
2 lg Carrots; peel & thinly slice
2 c Cauliflower flowerets; coarse
2 Chicken breast halves without fat
6 c Chicken broth, defatted
2 c Garbanzo beans, cooked or 15
1/2 c Long-grain rice; uncooked
1 1/2 ts Dried thyme leaves
1 ts Dried basil leaves
1 ts Dried marjoram leaves
2 lg Bay leaves
1/4 ts Black pepper
1 cn Stewed tomatoes

In 5-qt slow cooker, 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, remove from bone and cut chicken into bite-sized pieces. Add stewed tomatoes to slow cooker, and cook on high an additional 10 to 15 minutes. Return chicken to slow cooker, and cook an additional 5 minutes.

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