Ingredients Jump to Instructions ↓

  1. 3 Tablespoons extra-virgin olive oil or vegetable oil

  2. 1 pound chicken drummettes

  3. Half of a 1-pound bag peeled baby-cut fresh carrots, each cut into thirds

  4. 1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)

  5. 1 cup diced celery

  6. 1 large garlic clove, minced

  7. 2 large whole bay leaves

  8. 1 teaspoon dried oregano, crumbled

  9. 1/2 teaspoon dried thyme, crumbled

  10. 2 (14-1/2 ounce) cans chicken broth

  11. 1 teaspoon salt

  12. 1/2 teaspoon freshly ground black pepper

  13. 2 small turnips, peeled and diced

  14. 2 cups frozen hash brown potatoes (do not thaw)

  15. 2 cups frozen chopped collards (do not thaw)

Instructions Jump to Ingredients ↑

  1. Heat oil in medium-size Dutch oven over high heat 2 minutes. Add chicken , set lid on askew, and brown well on all sides, 8 to 10 minutes, turning as needed.

  2. Add carrots, onion, celery, garlic , bay leaves, oregano , and thyme , stirring well to coat with dripings. Reduce heat to moderate, cover, and "sweat" 10 minutes.

  3. Add broth, salt, and pepper; bring to gentle boil, set lid on askew, and cook 20 minutes.

  4. Add turnips, potatoes , and collards; set lid on askew and cook just until vegetables are tender and chicken is well done, about 10 minutes. Taste for salt and pepper and fine-tune. Discard bay leaves.

  5. Ladle soup into heated soup bowls and serve.

  6. Yield: 6 servings Recipe Source: Dinners in a Dish or a Dash by Jean Anderson (William Morrow)

  7. Reprinted with permission.


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