Heat oil in a pot over medium heat. Add onions; cook, stirring

occasionally, for 10 minutes, until soft.

Add celery, zucchini, salt, and pepper and sauté until translucent.

Add the bag of chicken to the pot, then the cauliflower on top. Add

broth till about one inch (two and and a half centimeters) below the top of the vegetable line, making sure the chicken is immersed. Too much broth can make the soup watery.

Bring to a boil, then simmer for one hour, covered.

Remove the chicken bag from the soup and set aside to cool.

Puree the soup using an immersion blender.

Once the chicken is cool enough to handle, shred the chicken off the

bone and return it to the soup.

Season with salt and pepper to taste.