Chicken Soup with Collard Greens, Carrots, and Brown Rice
(This is the printer-friendly version for a very old recipe on the blog that has been updated as Low-Carb Chicken Soup with Collards and Lemon. I’m leaving this here for anyone who was a fan of the original version.)
(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.