Shortcut Chicken Vegetable Soup

This recipe takes very little to get it on the table without fuss.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 3  tablespoons extra virgin olive oil or 3  tablespoons  vegetable oil
• 1  lb  chicken drummettes
• 1⁄2 lb  peeled  baby carrots
• 1  cup onion, chopped
• 1  cup celery, chopped
• 1  clove garlic, minced
• 2  large bay leaves
• 1  teaspoon dried oregano, crumbled
• 1⁄2 teaspoon dried thyme, crumbled
• 2 (14 ounce) cans chicken broth
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 2  small turnips, peeled and diced (you can use another root vegie in it's place if you hate turnips)
• 2  cups frozen hash brown potatoes
• 2  cups  frozen  collard greens, , do not thaw

Directions

1. Heat oil for about 2 minutes over a high heat.
2. Add chicken, set lid slightly off, and brown well on all sides, 8- 10 minutes turning as needed Add carrots, onion, celery, garlic, bay leaves, oregano, and thyme, stirring to coat with the drippings.
3. Reduce heat to medium and allow to cook, covered for about 10 minutes Add broth, salt, and pepper; bring to a light boil, and cook 20 minutes.
4. Add turnips, potatoes, and collards; and cook until vegies are tender and chicken is well done.
5. Taste for salt and pepper and add as desired.
6. Discard bay leaves.
7. Serve.