Place pork chops, paprika, oregano, garlic pwdr, s and p, chili powdr, bay leaf, chicken broth, water and soy sauce in a large stock pot. Bring to a boil, uncovered, then reduce heat to medium low and let simmer for 1 hour. Remove the pork chops and set aside to cool.
Whisk 3/4 c of the cooking liquid with the flour; set aside. When the pork chops are cool remove and discard any bones or fat. Chop or shred the meat into bite size pieces.
Add the potato, broccoli, carrot, onion, celery and cooked pork back to the pot. Bring the mixture to a boil, stir in the flour mixture. Reduce heat and simmer for 1 hour. Remove the bay leaf and gently mash potatoes before serving.
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