This is a simple lambsquarters soup from Mexico, where they are called huauzontles. I like to make this with wild turkey, pheasant or rabbit, but chicken is perfectly fine. I also like to steam some rice and put that in the bowl, then ladle the soup over it, to make it a more substantial meal.
2pounds lambsquarters,or spinach or some other tender green.
Lime juice to taste
cayenne to taste
Put the turkey wings in a soup pot and add the stock, plus 2 quarts of water. Bring to a simmer, then add the avocado or bay leaves, epazote (if using), oregano, onion and celery. Let this simmer, partially covered, until the meat wants to fall off the bones, about 2 to 3 hours.
Remove the wings and pick off all the meat from the bones. One trick I do with wild meats is to fish out what's ready, put the shredded meat into a bowl in the fridge and return the debris to the pot. Check every 30 minutes or so until the toughest wing or leg or whatever is tender, then shred that. This makes for a better broth in the end, rather than forcing the issue with wings or legs that aren't tender yet. Reserve all the meat.
Strain the broth well. I set a paper towel in a sieve and set that over a large bowl to remove debris. Rinse out your soup pot and return the strained broth to it. Add the shredded meat and allow this to cook for a few minutes.
Add all the lambsquarters at once, stir well and allow to simmer for no more than 10 minutes. Serve with lime juice and a little cayenne. And, as I mention in the head notes, I like to ladle all this on top of simple steamed rice.