Collard Greens Chicken Vegetable Soup (Printable Version)

Hearty soup with chicken, potatoes, and collard greens in a savory broth

# What You 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 - 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 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 release aromatics.
03 - Stir in chicken breasts, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper. Pour in the chicken broth and stir to combine.
04 - Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pot and cook for 20 minutes until chicken is cooked through and potatoes are tender.
05 - Remove chicken breasts from the pot using tongs or a slotted spoon. Place on a cutting board and shred using two forks. Return shredded chicken to the soup.
06 - Add chopped collard greens to the soup. Simmer uncovered for 10 to 12 minutes until greens are tender but maintain their bright color.
07 - Stir in fresh lemon juice. Taste and adjust salt and pepper as needed.
08 - Ladle soup into serving bowls. Garnish with fresh chopped parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It fills your kitchen with an aroma that makes everyone ask what you're cooking, then stick around for a bowl.
  • One pot, minimal cleanup, and you've got six servings that taste even better the next day.
  • The greens stay bright and tender instead of turning to mush, which is honestly harder than it sounds.
02 -
  • Add the collard greens in the last twelve minutes, not earlier—cook them longer and they turn muddy and bitter instead of staying earthy and bright.
  • Don't skip tasting the broth at the end; the seasoning should feel rounded and warm, never flat or oversalted.
03 -
  • If your broth tastes a little flat, a squeeze of lemon juice and a tiny pinch more salt can transform it from forgettable to crave-able.
  • Keep the collard greens separate until the last moment—they'll stay a beautiful bright green and taste fresher if they don't sit in the broth too long.
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