In a pot or saucepan, bring 1 quart of stock to a boil and add onion, greens, carrots, peas, parsley, salt, and pepper. Cover with lid and simmer for 20 minutes or until vegetables are tender.
While the first pot is simmering, bring the remaining quart of chicken stock to a boil in a separate pot. Add cauliflower florets, a little more salt and pepper to taste, and bring to a gentle simmer for 5 minutes.
Add minced garlic and simmer for 5 more minutes. Cauliflower should still be firm, but tender enough to pierce with a fork.
Mash with a potato masher until cauliflower is a rice consistency.
Pour the riced cauliflower and remaining stock into the first pot. Add chopped chicken and stir all ingredients together. .
Simmer approximately 5 more minutes and serve with a little fresh parsley as a garnish
