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• In a large soup or stock pot place chicken, tomatillos, celery, onion, chili, saffron and smashed garlic
• Add chicken broth and cook until chicken is done and vegetables are very tender
• Turn off heat and remove chicken pieces to a plate to cool
• When chicken has cooled a bit, remove meat from bones, discard skin, cartilage and bones - set meat aside until ready to finish soup
• Using a slotted spoon, remove vegetables from the broth and blend in a food processor or blender
• Return to the broth
• Reheat broth and add minced garlic, broccoli stems and cauliflower if using
• Chop chicken into bite-sized pieces
• When stems are tender, add broccoli florets and chicken and cook until just done
• Serve with fresh cilantro and optional toppings of cheese and hot sauce
  
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