“Kids Corner” Chicken Soup With Collard Greens Carrots And Brown Rice

6 cups homemade chicken stock or 3 ½ cans chicken broth

1 1/2 cups water

1/2 cup finely chopped onion (1/2 medium onion)

1/2 cup finely chopped celery

1/2 cup coarsely chopped carrots

1 1/2 cups diced, cooked chicken

1/3 cup long grain brown rice

1 1/2 teaspoon poultry seasoning

Pinch of hot pepper flakes (Optional)

1-1 1/2 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. 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.

Serves 4-6.