Collard Greens Chicken Vegetable Soup (Printable)

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

# What You Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (14 oz)

→ Vegetables

02 - 1 large bunch collard greens (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
14 - 2 tablespoons olive oil

→ Finishing

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

# Steps:

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 to the pot and cook for 1 minute, stirring frequently to prevent burning.
03 - Stir in chicken breasts, diced potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.
04 - Bring broth to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until chicken is 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 to the pot. Simmer uncovered for 10 to 12 minutes until greens are tender but retain bright color.
07 - Stir in lemon juice and adjust seasoning as needed.
08 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • The broth becomes this golden, savory embrace that somehow makes everything taste like it's been simmering for hours, even though it takes just 40 minutes.
  • Collard greens soften without losing their personality, creating a tender-but-still-vibrant texture that feels wholesome without being preachy.
  • It's naturally dairy-free and gluten-free, so you're not sacrificing comfort or nutrition for dietary needs.
02 -
  • Don't skip removing the collard green stems, even if they look tender; they stay fibrous and chewy and will be the only part of your soup that feels unfinished.
  • Cooking the collard greens at the very end keeps them bright and prevents them from turning into an olive-colored mush, which changes everything about how the soup feels on your tongue.
03 -
  • If you're using store-bought chicken broth, check the label for gluten and salt content, because some brands are surprisingly aggressive with both.
  • The moment you shred the chicken and return it to the pot is the moment to stop for a second and breathe in the steam, because that's when you know you've built something good.
Go Back