2 tablespoons olive oil
4 large potatoes, peeled and cubed
2 (15 ounce) cans chicken broth
2 (15 ounce) cans diced cooked chicken breast meat
2 cups water
1 1/2 cups uncooked zucchini mixed with liquid
1 medium onion, sliced into 1/2 inch rounds
1 medium carrot, sliced into 1/2 inch rounds
1 small green bell pepper, sliced into 1/2 inch rounds
2 small yellow onions, sliced into 1/2 inch rounds
1 medium green bell pepper, sliced into 1/2 inch rounds
1 teaspoon dried parsley flowers
1 teaspoon dried basil
1 teaspoon dried thyme
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons water
1 teaspoon dried rosemary
salt to taste
Heat olive oil over medium heat in large skillet. Stir in potatoes, stirring occasionally. Cook, stirring occasionally, until potatoes are golden brown, about 20 minutes. Stir in broth; bring to a boil. Stir in chicken, stirring vigorously. Cook, stirring occasionally, until chicken is cooked through and no longer pink, about 10 minutes.
Place vegetable mixture in blender bowl. Add brown rice mixture, green bell pepper, onion, carrots, celery, bell pepper, green bell pepper, onion, garlic, Worcestershire sauce, 1/2 cup water, 1 teaspoon rosemary, salt and 1 teaspoon salt. Blend until smooth.