Spicy Chicken-Vegetable Soup

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Southern Living


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2 1/2 quarts water

1 (2 1/2- to 3-pound) whole chicken

3 bay leaves

1 tablespoon salt

1 tablespoon ground cumin

1 teaspoon pepper

1 fresh basil sprig

4 whole cloves

4 garlic cloves

1 tablespoon dried oregano

2 zucchini, chopped

2 carrots, sliced

1 large green bell pepper, chopped

1 medium onion, chopped

1 (15 1/2-ounce) can chickpeas, rinsed and drained

Tomato Rice

Toppings: chopped fresh cilantro, chopped green onions, minced jalapeƱo pepper, coarsely chopped tomato, chopped avocado

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