Step 1

In a large pot or dutch oven (4-6 qt), over medium-high heat, bring 8 cups cold water to a boil. Then add cubed potatoes, sliced carrots, 1 bay leaf, 1 teaspoon chicken base and whole onion. Bring back to a boil and cook for 4-5 minutes.

Step 2

Rinse 1/4 cup uncooked arborio rice. Add rice and 1/4 tsp ground coriander to the pot with soup. Keep cooking for 10-15 minutes until potatoes and carrots are tender.

Step 3

Meanwhile, in a small skillet over medium/high heat, add 2 tablespoons oil and rinsed in cold water canned chicken. Season with salt and ground pepper (pinch-two of each). Brown chicken for few minutes.

Step 4

Remove and dispose whole onion from soup, add chicken and season with salt (1-1 1/2 tsp or to taste).

Step 5

Bring soup back to a boil. Remove the pot from heat and add the chopped greens. Give a gentle stir and serve. Keeping soup on hot wire or prolonged cooking once greens are added, will turn the greens into light green-yellowish color.