Collard Greens Chicken Vegetable Soup

My neighbor stopped by on a chilly October afternoon with a bundle of collard greens from her garden, and I realized I'd been hoarding chicken broth in my freezer for exactly this moment. There's something about that particular combination—tender shredded chicken, earthy greens, and the gentle warmth of smoked paprika—that makes you feel like you're doing something good for yourself while barely lifting a finger. This soup came together so naturally that first time, like the ingredients were already friends waiting to meet.

I made this for my mom during her recovery week, and watching her eat it slowly—genuinely tasting each spoonful instead of just eating to survive—reminded me why cooking matters. She asked for seconds, which she never does, and I knew the balance of seasoning and substance had clicked into place.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g): These cook through gently in the broth and shred like butter once they've simmered for just twenty minutes—don't skip this timing or they'll toughen up.
• Collard greens (1 large bunch, about 300 g): Remove those thick stems before chopping; they're fibrous and bitter, and the leaves are what you actually want to eat.
• Yukon Gold potatoes (2 medium): Their buttery texture holds together better than russets and they don't turn to paste, which keeps your broth clear and inviting.
• Carrots (2, peeled and sliced): Slice them thin enough to soften in forty minutes but thick enough to hold their shape and sweetness.
• Celery (2 stalks, diced): This is your quiet backbone—it doesn't announce itself but you'll notice if it's missing.
• Onion (1 medium, diced): Use yellow onion for its natural sweetness, which balances the earthiness of the greens.
• Garlic (3 cloves, minced): Add it after the softer vegetables so it doesn't burn and turn bitter in the oil.
• Low-sodium chicken broth (1.5 liters or 6 cups): Taste yours first; some brands are saltier than others, which changes everything downstream.
• Bay leaf (1): This leaf does quiet work flavoring the broth—don't forget to fish it out before serving or someone will find it.
• Dried thyme (1 teaspoon): Thyme has a woodsy warmth that makes chicken soup feel like home cooking instead of just sustenance.
• Smoked paprika (1 teaspoon): This is what makes people ask for your recipe; it adds depth without heat or smokiness that's too aggressive.
• Black pepper (½ teaspoon): Add it to the broth early so it infuses evenly, then taste and adjust at the end.
• Salt (1 teaspoon, or to taste): Hold back slightly at first since the broth brings its own salt, and you can always add more later.
• Olive oil (2 tablespoons): Good enough to taste pleasant but not so fancy that you're wasting your best bottle on high heat.
• Lemon juice (½ lemon): Squeeze this in at the very end to brighten everything; it's the last note that ties the whole bowl together.
• Fresh parsley (optional, for garnish): Chop it fine and scatter it on top just before serving—it adds a grassy freshness that makes each spoonful feel lighter.

Instructions

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Build your flavor base:

Heat the olive oil in your soup pot over medium heat, then add the onion, carrots, and celery all at once. Let them soften together for five to six minutes, stirring occasionally, until they start to smell sweet and lose their raw crispness.

Wake up the garlic:

Add your minced garlic and stir constantly for just one minute—you want it fragrant and golden, not brown and acrid.

Build the broth:

Add the chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper, then pour in all the chicken broth at once. The liquid should cover everything by about an inch.

Simmer the chicken and potatoes:

Bring everything to a boil, then immediately turn the heat down and cover the pot loosely with a lid. Let it simmer gently for twenty minutes—the chicken will cook through and the potatoes will become tender enough to cut with a spoon.

Shred and return:

Carefully remove the cooked chicken breasts with tongs and place them on a cutting board. Using two forks, pull and shred the chicken into bite-sized pieces, then return it to the pot.

Add the greens:

Stir in your chopped collard greens, making sure they're mostly submerged. Simmer uncovered for ten to twelve minutes—watch as the greens soften and transform from dark and crinkled to tender and bright.

Finish with brightness:

Squeeze in the lemon juice and stir through. Taste the soup and adjust the salt and pepper if needed—sometimes one extra pinch of salt is all that's missing.

Serve and garnish:

Ladle into bowls and top with fresh parsley if you have it on hand. Serve while hot with bread on the side or pour it over rice if you want something more substantial.

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This soup taught me that sometimes the simplest meals carry the most weight. My daughter asked for thirds and said it tasted like someone was taking care of her, and that's when I understood why this recipe matters.

Why This Soup Works

The magic here is timing and restraint. Too many cooks make soup complicated by throwing everything in at once, but this recipe respects the cooking time each ingredient needs. The chicken goes in early enough to flavor the broth but gets removed before it can overcook, the potatoes soften just as they should, and the greens arrive late to the party so they stay vivid and tender. You're building layers of flavor that work together instead of competing.

Customizing Your Bowl

Once you make this soup once, you'll start seeing variations everywhere. Swap the collard greens for kale if that's what's in your fridge, or try Swiss chard for something slightly milder. You can add a splash of white wine with the garlic, drop in a Parmesan rind to simmer gently (remember to fish it out), or even stir in a can of white beans if you're cooking for vegetarians. The foundation is strong enough to handle these changes without losing its soul.

Storage and Make-Ahead

This soup actually improves over two or three days as the flavors continue to marry in the refrigerator. Store it in an airtight container and gently reheat it in a pot over medium heat—don't blast it on high or the delicate vegetables will fall apart. You can also freeze it for up to three months, though the potatoes and greens become slightly softer upon thawing, which honestly doesn't bother anyone eating comfort food. Make it on Sunday afternoon and you'll have peaceful lunches waiting all week long.

• Cool the soup completely before refrigerating so condensation doesn't dilute the flavors.
• Reheat gently and taste for seasoning again, as flavors sometimes need a tiny adjustment after sitting overnight.
• Save parsley garnish for when you're serving, not before, so it stays bright and fresh.

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This is the kind of soup that quietly becomes part of your regular rotation, the one people ask you to make again. There's something deeply comforting about knowing exactly what's in your bowl and why it tastes like care.

Common Questions

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetetop, adding a splash of broth if needed.

→ Can I freeze this soup?

Absolutely. Let the soup cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I substitute for collard greens?

Kale, Swiss chard, or spinach all work beautifully as alternatives. Add heartier greens like kale earlier in the simmering process, while spinach only needs 2-3 minutes to wilt.

→ How do I make this vegetarian?

Replace the chicken broth with vegetable broth and omit the chicken breasts. Add a can of drained white beans or chickpeas during the last 10 minutes of cooking for plant-based protein.

→ Can I use rotisserie chicken instead?

Certainly. Skip the step of cooking raw chicken and add shredded rotisserie meat during the last 10-15 minutes of simmering, just long enough to heat through.

→ What goes well with this soup?

Crusty bread, cornbread, or crackers are classic accompaniments. For a more substantial meal, serve over cooked brown rice or with a simple side salad.