Collard Greens Chicken Vegetable Soup (Print Version)

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

# Needed Ingredients:

→ Poultry

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

→ Vegetables

02 - 1 large bunch collard greens (approximately 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)

# How-To 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 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 the chicken broth and bring to a boil.
04 - Reduce heat to a simmer, cover the pot, and cook for 20 minutes until chicken is cooked through and potatoes are tender.
05 - Remove cooked chicken breasts from the pot using tongs or a slotted spoon. Shred with two forks until completely separated into bite-sized pieces. Return shredded chicken to the soup.
06 - Add chopped collard greens to the pot and simmer uncovered for 10 to 12 minutes until greens are tender yet maintain their bright color.
07 - Stir in the fresh lemon juice. Taste the soup and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into individual bowls, garnish with fresh chopped parsley if desired, and serve hot.

# Expert Suggestions:

01 -
  • It comes together in just an hour, but tastes like you've been tending to it all day.
  • The combination of tender chicken, creamy potatoes, and those earthy collard greens feels deeply satisfying without being heavy.
  • You can make a big batch and eat well for days, or freeze portions for moments when you need comfort fast.
02 -
  • Don't skip the lemon juice at the end; it's the difference between a good soup and one that tastes alive and bright.
  • If you add the collard greens too early, they'll turn an unappealing olive color, so wait until everything else is nearly done.
03 -
  • If your broth is particularly strong or salty, use less than called for and taste as you go; you can always add more water or broth, but you can't take it back.
  • Make a double batch and freeze half in portions; it's the kind of soup that's gold when you need something warming but don't have the energy to cook.
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