Shortcut Chicken Vegetable Soup

Name: Shortcut Chicken Vegetable Soup
Ingredients: 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil; 1 lb chicken drummettes; 12 lb peeled baby carrots; 1 cup onion, chopped; 1 cup celery, chopped; 1 clove garlic, minced; 2 large bay leaves; 1 teaspoon dried oregano, crumbled; 12 teaspoon dried thyme, crumbled; 2 (14 ounce) cans chicken broth; 1 teaspoon salt; 12 teaspoon ground black pepper; 2 small turnips, peeled and diced (you can use another root vegie in it's place if you hate turnips); 2 cups frozen hash brown potatoes; 2 cups frozen collard greens, , do not thaw

15 ingredients

7 steps

Ingredients

3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
1 lb chicken drummettes
12 lb peeled baby carrots
1 cup onion, chopped
1 cup celery, chopped
1 clove garlic, minced
2 large bay leaves
1 teaspoon dried oregano, crumbled
12 teaspoon dried thyme, crumbled
2 (14 ounce) cans chicken broth
1 teaspoon salt
12 teaspoon ground black pepper
2 small turnips, peeled and diced (you can use another root vegie in it's place if you hate turnips)
2 cups frozen hash brown potatoes
2 cups frozen collard greens, , do not thaw

Directions

1

Heat oil for about 2 minutes over a high heat.
2

Add chicken, set lid slightly off, and brown well on all sides, 8- 10 minutes turning as needed Add carrots, onion, celery, garlic, bay leaves, oregano, and thyme, stirring to coat with the drippings.
3

Reduce heat to medium and allow to cook, covered for about 10 minutes Add broth, salt, and pepper; bring to a light boil, and cook 20 minutes.
4

Add turnips, potatoes, and collards; and cook until vegies are tender and chicken is well done.
5

Taste for salt and pepper and add as desired.
6

Discard bay leaves.
7

Serve.