Recipe Name Darlene's Semi-Homemade Chicken Soup Submitted by DarlaJ Recipe Description Pre-prepared chopped-up cornish hens, frozen peas and carrots, boxed vegetable stock, fresh kale Quantity 1 Quantity Unit pot Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 2 1/8 cups, chopped kale, organic, chopped 3 2/3 cups Vegetable broth 3 1/3 cups Frozen Peas & Carrots – Bountiful Harvest 1/2 can (303 x 406) Corn, sweet, yellow, canned, no salt added, solids and liquids 2 tablespoons chopped shallots 1/2 can (2 oz) filets, anchovy 1 1/2 birds cornish game hen 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 leaves bay leaf - whole (Not Crumbled) 2 tablespoons oregano 1 tablespoon Red pepper, flakes 1 tablespoon black fresh ground pepper 1 dash hot sauce 2 2/3 cups (8 fl oz) water 2 cloves garlic minced 1 dash salt, to taste 1/2 teaspoon cayenne pepper Steps Sequence Step 1 In a large dutch pot put vegetable stock, bay leaves, shalotts, and garlic to simmer on medium heat. Mince anchovies and stir in until anchovies dissolve. Add in left-over, pre-cooked cornish hens which have been crudely chopped. Add in frozen peas and carrots along with corn. Add in chopped kale last. Stir gently, making sure all the ingrediants get saturated in broth an heat properly. Add in mustard and worcester sauce, stirring in. Lastly, add pepper, red pepper flakes, oregano and a pinch of cayenne pepper and salt along with hot sauce.