Collard Greens Chicken Vegetable Soup (Printable Version)

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

# List of Ingredients:

→ 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 - 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)

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add 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, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.
04 - Bring 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 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 Advice:

01 -
  • It comes together in just an hour but tastes like it simmered all day.
  • Your kitchen will smell incredible, and the nutrition is genuinely impressive without feeling like you're being virtuous about it.
  • One pot means cleanup is a breeze, leaving you more time to actually enjoy the soup.
02 -
  • Don't let the collard greens cook too long or they'll turn a muddy color and lose that vibrant personality they bring to the soup.
  • Taste before serving because one person's seasoning is another person's undersalted soup, and you're the only one who knows how your broth tastes.
03 -
  • Don't overcrowd your pot when sautéing the onion, carrots, and celery because they need space to actually caramelize slightly rather than steam.
  • The lemon juice at the very end is non-negotiable because it lifts all the flavors and makes the soup taste brighter and more alive than it does without it.
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