Chicken Soup with Greens, Cremini Mushrooms and Crispy Bacon
Recipe type: Soup
Cuisine: Southern, Creole
  • 2 whole chickens, roasted and deboned
  • 1 pound pickled pork, or other seasoning pork
  • 20 cups of chicken stock
  • 3 large sweet yellow onions, chopped
  • 3 green and/or red bell peppers, chopped
  • 6 to 8 cloves of garlic, minced
  • 2 tablespoons of bacon grease (or coconut oil) for sauteing
  • 3 to 4 carrots, peeled and sliced
  • 1 pound fresh green beans, chopped
  • 1 pound Cremini mushrooms (Baby Bella), washed and sliced
  • 2 quarts greens (turnip, collard, mustard, kale or spinach), washed and chopped
  • Kosher salt, freshly cracked black pepper, and cayenne to taste
  • Sriracha to taste (optional)
  • 1 lb crispy bacon
  • Green onions (scallions) to garnish bowls
  1. Heat the bacon grease or oil over medium-high heat in a large, heavy-bottomed pot or Dutch oven. Add the onion, bell pepper, and 1 teaspoon of salt, 1 teaspoon of black pepper, and ½ teaspoon of cayenne. Sauté, stirring occasionally, until the veggies are softened and are starting to brown, about 8 to 10 minutes. Add the garlic and sauté, stirring frequently, for about 2 minutes.
  2. Add the stock and bring to a boil. Reduce heat to a simmer, and add the pickled pork (or other seasoning pork) and the carrots. Simmer, stirring occasionally, until the vegetables are completely tender, 20 to 30 minutes.
  3. Remove the pickled pork and either shred it with two forks, or dice it with a knife. Then add it back to the pot.
  4. Stir in the chicken, the green beans, the greens, and the mushrooms. Simmer, stirring occasionally, until all is tender and the flavors marry, about 10 to 20 minutes.
  5. Season with salt, pepper, and cayenne (or Sriracha) to taste and garnish each bowl with chopped green onions and a pinch of crispy bacon.
For a little extra tart-sweetness, squeeze a fresh lemon wedge over individual bowls when served.
Recipe by The Catholic Foodie at