Stock Pot

Chicken Callaloo
  The name of this soup originated in the Carribean. In Jamaica and in Trinidad and Tobago, the amaranth plant is also known as callaloo. It is a leafy vegetable plant that is very tasty when cooked.  Since it is not readily available in most of the USA, any rich green leaf can be substituted, such as spinach, kale, collard greens, napa cabbage, bok choi, etc. Using a mixture of two or more of these will give a stronger flavor.
INGREDIENTS 1/2 lb Thick Cut Bacon 2 Chicken Breasts                                             Ground black pepper,
2 cups Onion - chopped                                    garlic powder, thyme
1 cup Green Pepper- chopped                          leaves, salt, paprika.
1 cup Celery - chopped                                    Half portion each:-
6 cloves Garlic - chopped or pressed               Ground white pepper,
1/2 lb Okra or use canned                                cayenne pepper,
1 14oz can Italian Style Tomatoes
2 qts Chicken Stock
1 cup Dry white Wine
1 lb Assorted Greens
1 Carrot cut into 1 inch lengths and julienned
1 Leek cut into 1 inch lengths and julienned

Worcester Sauce - to taste
Louisiana Hot Sauce - to taste
1 tsp Salt
1 tsp Ground Black Pepper

DIRECTIONS
  Put stock and tomatoes in a large saucepan and bring to a boil and then simmer. Heat a large skillet, cut bacon into bite sized pieces and cook in skillet. Remove bacon from skillet and reserve on paper towel. Cover the chicken breasts with the seasoning mix and rub in. Add chicken breasts to skillet. Brown chicken breasts on both sides, then remove to a bowl and cut into bite sized pieces. Add onion and garlic to the skillet. When onion becomes transparent, add pepper and celery. Cook, stirring until the vegetables are soft. Pour a lable of  the hot stock into the skillet. Stir to scrape up all the brown bits off the bottom, and then pour the contents of the skillet into the stock. Add the chicken including all the accumulated juices, and the carrots, leeks and thyme. Season to taste with salt and pepper. Add the wine and the Worcester sauce to taste. Cook, covered for another 20 minutes. Add the assorted greens and cook for another 5 minutes. Add the Louisiana hot sauce to taste.
  When serving, sprinkle the bacon bits over the surface. Enjoy.