Collard Greens Chicken Vegetable Soup

This Collard Greens, Chicken and Vegetable Soup is a hearty and nourishing meal featuring tender shredded chicken, creamy potatoes, and vibrant greens simmered in a flavorful broth. It is perfect for a wholesome and satisfying meal any time of year.

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The combination of savory chicken broth, tender poultry, and earthy greens creates a comforting bowl that warms the soul. It is a simple, one-pot dish that provides a complete and balanced meal in under an hour.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 400 g)
• Vegetables: 1 large bunch collard greens (about 300 g, stems removed and leaves chopped), 2 medium Yukon Gold potatoes (peeled and diced), 2 carrots (peeled and sliced), 2 celery stalks (diced), 1 medium onion (diced), 3 garlic cloves (minced)
• Broth & Seasonings: 1.5 liters (6 cups) low-sodium chicken broth, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon black pepper, 1 teaspoon salt (or to taste), 2 tablespoons olive oil
• Finishing: Juice of ½ lemon, fresh parsley (optional for garnish)

Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened.

Step 2

Add garlic and cook for 1 minute, stirring frequently.

Step 3

Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.

Step 4

Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through and potatoes are tender.

Step 5

Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.

Step 6

Add chopped collard greens. Simmer, uncovered, for 10–12 minutes, until greens are tender but still bright.

Step 7

Stir in lemon juice. Adjust seasoning as needed.

Step 8

Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Zusatztipps für die Zubereitung

Using a large soup pot ensures everything cooks evenly. Ensure your tools, like the knife and vegetable peeler, are sharp for easy prep of the potatoes and carrots. For the best flavor, check your chicken broth for quality or use a homemade stock.

Varianten und Anpassungen

Substitute kale or Swiss chard for collard greens if preferred. To make this vegetarian, omit chicken and use vegetable broth, adding a can of drained white beans for protein.

Serviervorschläge

Serve this soup with crusty bread or over brown rice for a heartier meal. A final garnish of fresh parsley adds a beautiful pop of color and freshness to each bowl.

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This nourishing soup is an excellent choice for meal prep or a cozy weeknight dinner, bringing together the best of simple ingredients in a single pot.

Recipe FAQs

→ Can I use frozen collard greens instead of fresh?

Yes, frozen collard greens work well in this soup. Add them during the last 5-8 minutes of simmering since they're already blanched and tender.

→ How long does this soup keep in the refrigerator?

This soup stores well in an airtight container for 4-5 days. The flavors often improve after a day or two as the ingredients meld together.

→ Can I make this in a slow cooker?

Absolutely. Sauté the vegetables first, then add everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, shredding the chicken near the end.

→ What greens can I substitute for collard greens?

Kale, Swiss chard, or spinach all make excellent substitutes. Kale and chard hold up well to longer cooking, while spinach should be added in the last 2-3 minutes.

→ Is this soup freezer-friendly?

Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion.

→ Can I use rotisserie chicken to save time?

Certainly. Use about 3 cups of shredded rotisserie chicken and add it during the last 10 minutes of cooking just to heat through.