- 48oz Vegetable Stock
- 2 cups Water
- 3-4 small chicken breasts cut in chunks
- 1 bunch of collard greens, stem removed and chopped
- 1 cup rice
- 3-4 stalks celery, chopped
- 5-7 small/medium carrots, peeled & chopped
- 1 onion chopped
- 2 bay leaves
- salt & pepper to taste
Lightly saute chopped celery, carrots and onion in large soup pot for 5-7 minutes or until slightly translucent. Add the vegetable stock, water, chicken, rice and bay leaves bring to a boil and then reduce to a simmer for 45 minutes or until chicken is fully cooked. Add collard greens for last 15 minutes, remove bay leaves and serve.