# What You'll Need:
→ 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 - 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)
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing for 5-6 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to release its aromatic compounds.
03 - Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 20 minutes until chicken is fully cooked through and potatoes are tender.
05 - Remove chicken breasts from the pot using tongs and shred using two forks. Return shredded chicken to the soup.
06 - Add chopped collard greens and simmer uncovered for 10-12 minutes until greens are tender while maintaining their vibrant color.
07 - Stir in lemon juice and adjust seasoning to taste with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve immediately while hot.
