Collard Greens Chicken Vegetable Soup (Print Version)

Hearty soup with tender chicken, potatoes, and collard greens in a rich, savory broth perfect for cold days.

# Components:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz), or 3 thighs

→ Vegetables

02 - 1 large yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and diced
06 - 4 cups collard greens, stems removed and leaves chopped
07 - 3 garlic cloves, minced

→ Broth & Seasonings

08 - 8 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste

→ Oil

13 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes, until vegetables are softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chicken breasts or thighs to the pot, followed by the diced potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper.
04 - Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the chicken is cooked through.
05 - Remove the chicken from the pot and shred using two forks until no large pieces remain.
06 - Return the shredded chicken to the soup. Add the chopped collard greens and simmer for an additional 10 to 15 minutes, until the greens are tender.
07 - Discard the bay leaf. Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle the soup into bowls and serve hot. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The collard greens get silky and mellow, none of that harsh bitterness that used to scare you away.
  • One pot means one dish to wash, and that alone might be your favorite part.
02 -
  • Don't skip the sauté of onions, carrots, and celery—that five-minute step is where the flavor magic actually happens, and rushing it leaves the soup tasting flat.
  • Collard greens need time to tender up, so don't add them early or they'll turn to mush; wait until the very end, and that's when the soup really comes alive.
03 -
  • Use low-sodium broth so you can control the salt level—store-bought broth is often salty enough on its own, and you don't want a soup that tastes aggressive.
  • If your collard greens seem tough or very dark, they're mature, and they'll need the full fifteen minutes to become tender; younger, lighter greens might only need ten.
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