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Nutritional Info
  • Servings Per Recipe: 27
  • Amount Per Serving
  • Calories: 102.0
  • Total Fat: 1.3 g
  • Cholesterol: 4.8 mg
  • Sodium: 908.4 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 6.5 g

View full nutritional breakdown of Chicken & Greens Soup calories by ingredient
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Chicken & Greens Soup

Submitted by: CCKELLY3

Introduction

Trying to get over a bad cold, going for nutrients. Created Jan 9, 2009. Trying to get over a bad cold, going for nutrients. Created Jan 9, 2009.
Number of Servings: 27

Ingredients

    12 cups chicken broth
    1 10 oz. package cooked squash
    1 large sweet potato, about 4 cups in cubes
    4 large carrots, about 3 cups cut up
    1/2 a med. size head of cabbage
    --about 8-10 cups raw shredded leaves
    3 cups chopped okra, frozen
    3 cups chopped, frozen collard greens
    3 medium onions, chopped (about 3 cups)
    1/2 cup dried shitake, or brown mushrooms
    1/4 cup chopped garlic
    3 cups frozen peas
    3 cups canned crushed tomatoes
    1 large leek, lower portion bulb and greens, sliced in julienne
    1 jalepeno, in half, removed before serving
    2 Tbs. Turmeric
    2 Tbs Italian Seasoning
    1 tsp. cayenne
    1 Tbs. rosemary
    2 tsp. marjoram
    1-2 tsp. thyme
    4 bay leaves
    black pepper and salt to taste.



Directions

This made a whopping 27 cups of soup. It is wonderful on it's own, with a bit of chicken meat sliced in or used as a base for other recipes.

1. Use your favorite chicken broth, either premade or homemade. Add the thawed, winter squash, and the spices along with the finely diced jalepeno pepper. Then add the longer cooking, chopped vegetables, cut to bite sized pieces, including the sweet potatoes, carrots, cabbage, collard greens, leek, garlic, onion and the chopped dried mushrooms (no need to reconstitue first, but you can if you desire). Let this cook, covered, about one hour, on a simmer.

2. When the potatoes and carrots are almost, but not quite done, add the thawed okra and let cook until the okra starts to thicken the broth a bit, about 15 minutes. (You could also add cooked beans at this stage, and any cooked meats you want to add as well). At the very last, add the thawed peas and just let warm, about 5 minutes, so they are bright green and not overcooked.

3. Serve hot with a sprinkling of fresh, chopped parsley or cilantro and grated parmesean cheese.



Number of Servings: 27

Recipe submitted by SparkPeople user CCKELLY3.






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