Collard Greens Chicken Vegetable Soup (Printable Version)

A nourishing bowl featuring shredded chicken, creamy potatoes, and tender collard greens in a savory 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)

# Method:

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 softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently.
03 - Stir in chicken breasts, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black 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 Tips:

01 -
  • It comes together faster than you'd expect for something this satisfying, making weeknight dinners feel less like a chore.
  • The collard greens stay bright and tender if you time it right, giving you that fresh vegetable bite even though it's cooked.
  • One pot means less cleanup, and honestly, that's half the battle on days when energy is running low.
02 -
  • Don't skip the sauté step at the beginning—that's where all the flavor is built, and rushing it means a soup that tastes watered down no matter what else you do.
  • Add the collard greens near the very end or they'll turn to mush; timing them right is the difference between a fresh-tasting soup and one that tastes like it's been simmering since yesterday.
03 -
  • If you want extra richness and depth, drop a Parmesan rind into the pot during the final simmer and remove it just before serving—the umami it adds is subtle but transformative.
  • Fresh lemon juice is non-negotiable; bottled lemon juice tastes thin and metallic by comparison, and this soup deserves the real thing.
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