3 Tablespoons extra-virgin olive oil or vegetable oil
1 pound chicken drummettes
Half of a 1-pound bag peeled baby-cut fresh carrots, each cut into thirds
1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 cup diced celery
1 large garlic clove, minced
2 large whole bay leaves
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
2 (14-1/2 ounce) cans chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 small turnips, peeled and diced
2 cups frozen hash brown potatoes (do not thaw)
2 cups frozen chopped collards (do not thaw)

Heat oil in medium-size Dutch oven over high heat 2 minutes. Add chicken, set lid on askew, and brown well on all sides, 8 to 10 minutes, turning as needed.

Add carrots, onion, celery, garlic, bay leaves, oregano, and thyme, stirring well to coat with dripings. Reduce heat to moderate, cover, and "sweat" 10 minutes.

Add broth, salt, and pepper; bring to gentle boil, set lid on askew, and cook 20 minutes.

Add turnips, potatoes, and collards; set lid on askew and cook just until vegetables are tender and chicken is well done, about 10 minutes. Taste for salt and pepper and fine-tune. Discard bay leaves.

Ladle soup into heated soup bowls and serve

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