Collard Greens Chicken Vegetable Soup (Print Page)

A wholesome soup combining shredded chicken, potatoes, carrots, and tender collard greens in a savory broth.

# What You Need:

→ Poultry

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

→ Vegetables

02 - 1 large bunch collard greens (about 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
14 - 2 tablespoons olive oil

→ Finishing

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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes, until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently.
03 - Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through and potatoes are tender.
05 - Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.
06 - Add chopped collard greens. Simmer, uncovered, for 10 to 12 minutes, until greens are tender but still bright.
07 - Stir in lemon juice. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It comes together in just an hour, leaving plenty of time to do other things while it simmers quietly on your stove.
  • The greens stay bright and tender instead of turning into mush, which is the secret no one tells you about.
  • One pot means one pot to wash, and somehow that matters more than you'd think on a busy night.
02 -
  • Don't skip removing the collard green stems—they're tough and woody, and nobody wants to bite into one, no matter how long you cook them.
  • The lemon juice at the very end is non-negotiable; it's the difference between a soup that tastes like food and one that tastes like comfort.
03 -
  • Dice your vegetables roughly the same size so they cook at the same rate—no raw carrot next to mushy potato.
  • If your broth is already salty, reduce the salt you add to the pot and taste before adjusting; you can always add more but you can't take it back.
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