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  1. Boil the chicken in a dutch oven or large stock pot. Remove and let cool. (Save the liquid) Once cool enough to handle, discard the skin and bones.


  2. Shred the meat.
  3. Rinse out the dutch oven and add the cooked chicken back in. Add all of the remaining ingredients except the saved chicken stock.


  4. Mix thoroughly and add the saved chicken stock. Add water if needed to make one cup to give it plenty of moisture.


  5. Heat over low heat stirring occasionally until the turnip greens have cooked. It will have the texture of a chili rather than a soup.


  6. Let cool to room temperature and serve.