Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
  1          15 oz can  stewed tomatoes

Preparation:

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.

Nutritional Information:

317 Calories (kcal); 5g Total Fat; (12% calories from fat); 23g Protein; 48g Carbohydrate; 23mg Cholesterol; 73mg Sodium