Collard Greens Chicken Vegetable Soup (Print View)

Hearty soup with tender chicken, potatoes, and collard greens simmered in flavorful broth for a comforting meal.

# What You’ll Need:

→ Poultry

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

→ Vegetables

02 - 1 large bunch collard greens (approximately 10.5 ounces), 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 and 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)

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5-6 minutes, until vegetables are softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in chicken broth and stir to combine.
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 using two forks. Return shredded chicken to the soup.
06 - Add chopped collard greens. Simmer uncovered for 10-12 minutes, until greens are tender but retain their vibrant color.
07 - Stir in lemon juice. Taste and 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, making it perfect for weeknight dinners when you want something that feels homemade and nourishing.
  • The soup tastes even better the next day, so you can make a big batch and have comfort waiting in your fridge.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't skip removing the collard green stems—I learned this the hard way when I didn't and ended up with a chewy, unpleasant texture that nobody wanted to eat.
  • Adding the greens at the very end is crucial because if you cook them too long, they'll lose their bright color and turn an unappealing drab green.
  • Taste the broth before adding salt because different broths have wildly different sodium levels, and you might end up with something unpleasantly salty if you're not careful.
03 -
  • If you're short on time, use rotisserie chicken instead of cooking breasts—just shred it and add it at the end so it doesn't overcook and get stringy.
  • Keep your lemon juice fresh and cold until the last moment; warm lemon juice loses its bright punch, so add it just before serving.
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