Collard Greens Chicken Vegetable Soup (Printable version)

Hearty soup with tender chicken, potatoes, and collard greens in a flavorful broth.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (approximately 14 oz)

→ Vegetables

02 - 1 large bunch collard greens (approximately 10.5 oz), stems removed and leaves chopped
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 medium onion, diced
07 - 3 garlic cloves, minced

→ Broth & Seasonings

08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon salt, or to taste
14 - 2 tablespoons olive oil

→ Finishing

15 - Juice of 1/2 lemon
16 - Fresh parsley, chopped, for garnish (optional)

# How to Make:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until vegetables are softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in chicken breasts, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper. Pour in the chicken broth and stir to combine.
04 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until chicken is cooked through and potatoes are tender.
05 - Remove the cooked chicken breasts from the pot using tongs. Place on a cutting board and shred using two forks until pulled apart into bite-sized pieces. Return the shredded chicken to the soup.
06 - Stir in the chopped collard greens. Simmer uncovered for 10 to 12 minutes, until greens are tender but still vibrant in color.
07 - Stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The collard greens stay vibrant and tender, not mushy or bitter—that's the secret timing.
  • One pot means one cleanup, and you'll have six generous servings of actual nourishment.
02 -
  • Don't add the collard greens until the very end; if you put them in too early, they'll lose their vibrant color and become mushy instead of tender.
  • Taste the broth before you serve it—this soup is only as good as its seasoning, and everyone's broth is different.
03 -
  • If your broth seems weak, let the soup simmer uncovered after adding the greens to concentrate the flavors and deepen the taste.
  • Buy your collard greens from a place where they're stored in mist, not under harsh lights—that's usually where the freshest bunch is hiding.
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