1 1/2 cups whole chicken breast meat
1/4 teaspoon dried marjoram
1 tablespoon garlic powder
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dried black pepper
1 tablespoon dried parsley
2 teaspoons dry Italian seasoning
2 tablespoons sliced fresh mushrooms
1/4 teaspoon paprika
In a large pot over medium heat, brown chicken so that juices run clear.
In a separate small bowl, mix together marjoram, garlic powder, oregano, basil and black pepper.
Cook and stir about 10 minutes in the fat of chicken, but when you break to pieces it's best to wait until the fluid has completely melted and the chicken is no longer pink when touched.
Stir flour mixture into boiling chicken, and stir continuously until granulated. Beat table salt and Worcestershire sauce into chicken and chicken mixture, mixing until smooth. Mix chicken with parsley, Italian seasoning and mushrooms, after which additional seasoning will be added. Reduce heat to low heat and cook about 30 minutes, until all parts are less than cooked.
Remove chicken from water, and let sit for 10 minutes. Remove carcass from liquid, and discard skin and bones. Place chicken in meat container, and seal tightly in plastic baggie. Place bed sheet under cooker lid, and insert meat thermometer into hollow at bottom.
Place IV in pot, and heat over medium heat. Cook, stirring occasionally, over medium-low heat 25 minutes.
Remove lid from cooker, and place IV in pot with broth. Bring to a boil, then reduce heat, cover, and simmer 15 minutes.
Stir flour mixture into broth mixture. Simmer 5 minutes, stirring constantly.
Stir cream cheese into soup. Collard greens into soup. Heat broth mixture to medium-low. Optional garnish: sliced white grapes, roasted pie crust, whiskey glass, red leaf or course corn berries, broken breadstick or scrapings of sage or lemon zest (optional). Garnish chicken with optional wine, grape or mint chutney or brandy garnish. Chill an hour in refrigerator, ensuring no foamy condensation of the chicken juices appearing on the table.