Collard Greens Chicken Vegetable Soup (Printable)

Hearty soup featuring shredded chicken, potatoes, and collard greens in a savory broth.

# What You’ll 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 - ½ teaspoon black pepper
13 - 1 teaspoon salt, or to taste
14 - 2 tablespoons olive oil

→ Finishing

15 - Juice of ½ lemon
16 - Fresh parsley, chopped, for garnish (optional)

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5 to 6 minutes until 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 bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 20 minutes until chicken is fully 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 and simmer uncovered for 10 to 12 minutes until tender yet vibrant.
07 - Stir in lemon juice 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 under an hour but tastes like comfort incarnate.
  • The collard greens stay bright and tender instead of turning to mush, which is the whole trick nobody tells you about.
  • One pot means one cleanup, and that's worth its weight in gold on busy weeknights.
02 -
  • Don't skip removing the thick collard green stems or your soup will be a exercise in determined chewing instead of eating.
  • The lemon juice at the end is not optional; it's the difference between forgettable and memorable, so don't rush or skip this step.
03 -
  • Use a good quality chicken broth because it will taste like itself instead of like salt water with chicken flavor added as an afterthought.
  • Don't crowd the pot or stir too much once the greens are in; gentle handling keeps them from breaking into tiny pieces that disappear into the broth.
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