Chicken Stir Fry Soup

I made the most delicious soup, and I even took pictures of it! Yes, that is my (not that appetizing-looking) picture... I'm somewhat troubled by it because I set the bowl of soup on the carpet by the window (so that I could capture it in the natural light coming in from the window). Which will inevitably bring about the questions, "Why is the soup on the floor? Who puts soup on the floor anyway?" It doesn't make any sense. I'll have to try something different next time, but, hey, at least it's better than taking a picture off the internet because it looks similar (as I did in the case of my squash soup).

Here's the recipe:

1 onion, chopped
2 cloves garlic
1/2 cup tamari (a healthy version of soy sauce)
2 tsp ginger
3 cups chicken stock
2 cups water
2 stalks celery, chopped
2 carrots, chopped
1 little scoop of stevia
1-2 cups worth of cauliflower (and broccoli too, if you have it, which I didn't)
1 cup of cut-up chicken (Every couple of weeks I will boil a whole chicken in four quarts of water overnight and then I'll separate the meat from the bones in the morning and divide said chicken meat into four or five piles, which I wrap in tin foil and throw in the freezer. I will save the broth I get from this as well)

Cook onions and garlic together until tender and then add all the rest of the stuff. Bring to a boil, then cover and let simmer for 30-60 minutes (or however long you want to, really).

This is uber-yummy.