Chicken Soup with Collard Greens, Carrots and Brown Rice

09 October 2012 | Fun with Food,Whatever


I received my veggie and fruit mixed box from Farm Fresh To You last Friday and was surprised to find collard greens in the box. I have never cooked collard greens before, but instead of leaving them in the refrigerator, I decided to look up a recipe and go for it. I found a chicken soup recipe on Kalyn’s Kitchen that sounded super yummy and with all the flavor maybe my husband wouldn’t notice he’s eating healthy. Plus, it’s been cooler this past week which really puts me in the mood for soups and stews. The soups ended up being a success.

Chicken Soup with Collard Greens, Carrots, and Brown Rice
(Makes 8-10 servings, recipe created by Kalyn with inspiration from The Gourmet Cookbook.)

12 cups homemade chicken stock (or use 7 cans chicken broth)
3 cups water
1 cup finely chopped onion (1 medium onion)
1 cup finely chopped celery
1 cup coarsely chopped carrots
3 cups diced, cooked chicken
2/3 cup long grain brown rice
1 T poultry seasoning (I used Penzeys)
pinch hot pepper flakes (I used some wonderful Turkish pepper flakes from Burcu, thanks Burcu!)
2-3 cups sliced and coarsely chopped collard greens

In large soup pot, combine chicken stock, water, onion, celery, carrots, cooked chicken, rice, poultry seasoning, and hot pepper flakes. (A lot of this liquid will be cooked down, so don’t worry if it seems like too much.) Turn heat to very low and simmer 45 minutes to one hour, until rice is tender.

Wash collard greens, cut away stem and center vein and cut leaves into fourths vertically, then into slices horizontally. Add collard greens to pot and simmer about 20 minutes more, until greens are wilted and starting to break apart. Serve hot.

I made major modifications to suite my needs and what I had in the fridge and pantry. I don’t like too waste food and soups are great places to add extra things.

3 cans of chicken broth
No water
1 4oz can of chopped green chilies
1 sweet pepper
1/2 chopped zucchini
1/2 onion
1/2 green bell pepper
1 bag of quick cook brown rice rather than waiting 45 minuted for regular brown rice to cook (plus I didn’t have plain brown rice in the pantry)
Dash of garlic powder, salt and pepper to taste.

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