Collard Greens Chicken Vegetable Soup (Printable)

Hearty soup with tender chicken, potatoes, and collard greens in a flavorful broth. Ready in just one hour.

# 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 - 1/2 teaspoon black pepper
13 - 1 teaspoon salt
14 - 2 tablespoons olive oil

→ Finishing

15 - Juice of 1/2 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 5-6 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 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 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 but retain their bright color.
07 - Stir in lemon juice and adjust seasoning to taste.
08 - Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Suggestions:

01 -
  • It's ready in an hour but tastes like it simmered all day, which honestly feels like getting away with something.
  • The collard greens add an earthy depth that makes you feel virtuous without sacrificing any real flavor.
  • One pot means one cleanup, and that alone makes weeknight cooking feel manageable.
02 -
  • Don't skip sautéing the aromatics at the beginning; that caramelization is where ninety percent of the soup's flavor lives, and rushing through it makes everything taste one-note.
  • Collard greens added too early will turn dark and mushy, so hold them back until the final stretch—this was a hard lesson learned on my third attempt.
03 -
  • Taste the broth before adding it and get to know its saltiness; this one step prevents over-seasoning the entire pot.
  • If your soup tastes flat on the second day, it's usually begging for more acid—a squeeze of lemon or a splash of vinegar wakes it right back up.
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