Thick Chicken and Vegetable Soup

Description
This recipe is for 6 serves.

Ingredients

 * ½ lb chicken meat, cubed
 * 4 cups chicken broth
 * salt and pepper
 * ½ tsp cumin, (16-oz)
 * 2 bay leaves
 * 4 cup mixed shredded root vegetables, such as:
 * carrots
 * potatoes
 * parsnips, and/or
 * turnips
 * ¼ cup finely chopped fresh cilantro leaves
 * 2 medium onions, coarsely chopped
 * 2 cups milk

Directions

 * 1) In a large pot, bring the chicken, chicken broth, salt, pepper, cumin, and bay leaves to a boil.
 * 2) Cook over a medium heat until chicken is well done.
 * 3) Add the remaining ingredients - except for the milk - and return to boil, then cover the pot and reduce the heat.
 * 4) Simmer for about 30 minute or until the vegetables are cooked.
 * 5) Slowly stir in the milk.
 * 6) Simmer for further 3 minutes, stirring gently.
 * 7) Note: other lean meats may be substituted for the chicken.