Ingredients:

7 chicken thighs (leave skin on for now)
1 cup of green peas
3.5 cups of chopped celery
8 oz. okra pods cut in half (adds body to soup)
1 cup chopped green onions bulb and tops
1.5 cups of fresh sliced mushrooms
1 cup of chopped green tomatoes (these are readily available in
southern US, not sure about else where)
1 smoked ham hock, if avoiding pork use a smoked turkey leg
1 rosemary branch
1 tsp cracked black pepper
..5 tsp of garlic powder
2 tsp of salt
5 bay leaves
large pinch of sage

Boil chicken (with skin) until tender in 5 quarts of water
with sage, bay leaves, garlic powder, rosemary branch, ham hock,
salt and pepper. Remove chicken thighs let cool until they can be
deskinned and deboned, remove rosemary branch and bay leaves and
discard them.

While chicken is cooling, put everything but peas in boiling stock,
cook for 20 minutes before adding prepared chicken back in, add
chicken and cook for an additional 20 minutes adding peas in the last
5 minutes.

Sample and add salt and pepper to taste.

before serving retrieve hamhock and save for breakfast, if using turkey
remove it prior to add vegetables.

Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
of protein per serving.

Enjoy

basilisk

--
A wink is as good as a nod to a blind horse