Recipe(tried): Thick Chicken and Vegetable Soup

Thick Chicken and Vegetable Soup
Serves 4 1o 6

1/2 lb chicken, cubed
4 cups chicken broth
salt and pepper to taste
1/2 t cumin
2 bay leaves
4 cups mixed shredded root vegetables
(choose some or all of the following:
carrots, potatoes, parsnips, turnips)
1/4 c finely chopped cilantro leaves or if you don't like cilantro use parsley. Can't guarantee the taste though
2 medium onions, coarsely chopped
2 cups milk

In a large pot, bring the chicken, chicken broth, salt, pepper, cumin, and bay leaves to a boil.
Cook over a medium geat until chicken is well done.
Add remaining ingredients-except for the milk-and return to a boil, then cover the pot and reduce the heat.
Simmer for about 30 minutes or until the vegetables are cooked. Slowly stir in the milk.
Simmer for a further 3 minutes, stirring gently.