I often change around my recipes, but one I go back to when I'm short on time is a simple chicken and collard green soup thats awesome and the kids love love love it.
I wash and season boneless chicken thighs. I wash the meat with lemon and season with garlic, onions, curry, cayenne pepper, salt and black pepper. Throw that in a pot and simmer until meat is cooked. Then take the chicken and bake it seperately for color and a little harder texture, leaving the stock for the soup. Roll up the collard green leaves and chop chop chop. Add the bunch to the stock and simply cover the pot with no heat. While the chicken bakes the heat from the pot cooks the collards and all the flavors just blend together.
When the chicken is done, I'll chop it up a bit more and add it to the pot, stir with a litlle heat for about 10 mins and there you have it.