Soup's On

Soup Recipes

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Sonya Barron, of Hamilton, Texas, sent us her Spicy Chicken Soup recipe. “I created this soup on a frosty winter evening from what I had on hand in the pantry and refrigerator,” she says. With less than 200 calories and 2 grams of fat per serving, this soup is perfect for dieters.

Carolina Chicken and Collard Greens Stew was submitted by Candace McMenamin. “I developed this recipe to showcase collard greens in a stew. Trust me, anyone who tries this stew with a chunk of homemade cornbread will be begging for the recipe,” says the Lexington, S.C., resident. And this week is a perfect time to serve this dish; according to Southern folklore, collards served with black-eyed peas and hog jowl on New Year’s Day bring a year of good luck and financial reward.

As always, American Profile looks forward to receiving your recipes and sharing them with our millions of readers across the nation. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned

Spicy Chicken Soup

submitted by reader Sonya Barron of Hamilton, TX

High Cotton Food Styling and Photography

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Ingredients

1 skinless, bone-in chicken breast
1/4 teaspoon dried basil leaves
1 tablespoons salt
1 garlic clove
6 to 8 cups water, divided
1 (10-ounce) can tomatoes and green chiles, divided
1 medium carrot, sliced
3 celery ribs, chopped
1 1/2 cups small shell pasta

Instructions

Combine chicken, basil, salt, garlic clove and 4 cups water in a large saucepan. Bring to a boil, reduce heat and simmer, covered, 1 hour or until chicken is done. Remove chicken to cool. Add half the tomatoes and chiles along with carrot, celery, pasta and 2 to 4 more cups of water. Taste for seasonings. If more heat is desired, add remaining tomatoes and green chiles. Simmer about 30 minutes or until vegetables are tender. Remove chicken from bone and chop into 1/2-inch chunks. Return to soup and heat through. Serve with grated Colby-Jack cheese and warm flour tortillas or tortilla chips. Serves 6 to 8.

Carolina Chicken and Collard Green Stew

submitted by reader Candace McMenamin of Lexington, SC

High Cotton Food Styling and Photography

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Find more recipes with:
chicken , collard , thyme , basil , oregano

Ingredients

3 cups chicken broth
3 cups water
1 pound boneless, skinless chicken thighs
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 celery stalk, sliced (about 1/2 cup)
1 medium carrot, sliced (about 1/2 cup)
1 large potato, diced (about 1 cup)
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon sugar
2 tablespoons white vinegar
4 cups chopped fresh collard greens, loosely packed
1 teaspoon salt
1/2 teaspoon pepper
4 slices crisply cooked bacon
1/2 cup chopped pecans, toasted

Instructions

1. In a large Dutch oven, heat chicken broth and water over medium-high heat to a boil. Add chicken thighs. Reduce heat to a simmer and poach chicken about 15 minutes or until cooked through. Remove chicken to a plate with a slotted spoon; keep warm.
2. Add onion, garlic, celery, carrot, potato, thyme, basil and oregano to broth. Stir and bring to a boil. Reduce heat, cover and simmer about 10 minutes or until potatoes are tender.
3. Stir in sugar, vinegar, collard greens, salt and pepper. Return to a boil, reduce heat, cover and simmer 10 minutes.
4. Shred chicken into 1-inch strips and add to stew. Stir to combine. Simmer over medium heat about 2 minutes or until chicken is heated through.
5. Ladle stew into four shallow soup bowls. Crumble one slice of bacon over each serving. Sprinkle pecans evenly over top. Serve immediately. Serves 4.

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