Ingredients

• 3 cups chicken broth
• 2 cups water
• 2 , 8 ounce
• 2 tablespoons soy sauce
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons chili powder
• 1 large bay leaf
• 0.25 cups flour
• 3 medium potatoes , peeled and cubed
• 1 cup chopped broccoli
• 1 medium carrot , diced
• 1 medium onion , diced
• 2 stalks celery , diced

Instructions

1. 1 Bring broth, water, pork chops, soy sauce, paprika, oregano, garlic powder, salt, pepper, chili powder, and bay leaf to a boil, uncovered, in a large stockpot over medium-high heat. Reduce the heat to medium-low and simmer for 1 hour, then remove from the heat. Transfer 3/4 cup cooking broth to a 2-cup liquid measure. Transfer pork chops to a cutting board to cool, about 20 minutes.
2. 2 Whisk flour into reserved cooking liquid and set aside. Remove and discard bones from cooled pork chops. Shred meat or chop into bite-sized pieces.
3. 3 Add potato, broccoli, carrot, onion, celery, and cooked pork to the stockpot and bring to a boil. Stir in flour mixture, reduce the heat, and simmer for 1 hour.
4. 4 Remove and discard bay leaf, then gently mash potatoes. Serve immediately.

Nutrition per serving