Collard Greens Chicken Vegetable Soup (Printable)

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

# Components:

→ Poultry

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

→ Vegetables

02 - 1 large bunch collard greens (about 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
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 to prevent browning.
03 - Stir in chicken breasts, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper. Pour in chicken broth and stir to combine.
04 - Bring mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes until chicken is cooked through and potatoes are tender.
05 - Remove chicken breasts from pot and shred using two forks until no large pieces remain. 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 their bright color.
07 - Stir in lemon juice and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh chopped parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It comes together in about an hour but tastes like you've been tending the pot all day.
  • The collard greens stay bright and slightly tender, not mushy or metallic-tasting the way they sometimes get.
  • You can eat it as-is or pour it over rice, and it works either way without any fussy adjustments.
  • There's no cream or butter needed, yet it feels rich and satisfying from the moment it hits your bowl.
02 -
  • If you boil the chicken aggressively instead of gently simmering it, it will shred into tiny tough pieces instead of nice tender strands—low and slow is non-negotiable here.
  • The collard greens release their bitterness if you cook them too long, so the moment they're tender is your moment to stop—usually right around the 12-minute mark, not a second longer.
03 -
  • Don't skip patting your chicken dry before it goes into the pot—it helps the surface stay intact instead of shredding into tiny bits as it cooks.
  • Add your lemon juice only at the very end, after everything else is done, so the acidity stays bright and alive instead of getting cooked into submission.
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