Collard Greens Chicken Vegetable Soup (Printable)

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

# 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 & 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, adjusted to taste
14 - 2 tablespoons olive oil

→ Finishing

15 - Juice of 1/2 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 diced onion, carrots, and celery. Sauté for 5 to 6 minutes 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, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and bring mixture to a boil.
04 - Reduce heat to maintain a gentle simmer. Cover pot and cook for 20 minutes until chicken is fully cooked and potatoes are tender.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the soup.
06 - Stir in chopped collard greens. Simmer uncovered for 10 to 12 minutes until greens are tender while maintaining vibrant color.
07 - Stir in fresh lemon juice and adjust seasoning as needed with additional salt and pepper.
08 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert suggestions:

01 -
  • It comes together in just an hour, which means you can have a genuinely homemade soup on the table without spending all afternoon in the kitchen.
  • The collard greens stay vibrant and tender rather than turning mushy, which was something I had to learn through a few attempts.
  • One bowl feels substantial enough to be a complete meal, but it's light enough that you won't feel weighed down afterward.
02 -
  • Add the collard greens late in the cooking process—adding them too early turns them into an unappetizing gray-brown color instead of that vibrant, tender green you're after.
  • The lemon juice isn't optional; it's what makes this soup taste like itself rather than just like warm broth with things in it.
03 -
  • For an even deeper flavor, save your Parmesan rind and add it while the soup simmers, then fish it out before serving—it dissolves subtle umami notes right into the broth.
  • Prep all your vegetables before you start cooking so you're not rushing mid-recipe; having everything ready changes how relaxed and enjoyable the whole process becomes.
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