Collard Greens Chicken Vegetable Soup (Printable version)

Tender chicken, potatoes, and collard greens simmer in a rich broth for this nourishing one-pot meal.

# 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)

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently.
03 - Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.
04 - 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.
05 - Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.
06 - Add chopped collard greens. Simmer, uncovered, for 10–12 minutes, until greens are tender but still vibrant.
07 - Stir in lemon juice. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The greens stay bright and tender if you time it right, which feels like a small victory.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing anything to feed people with different needs.
02 -
  • Don't add the collard greens until the very end, or they'll turn a dull olive color and lose their personality.
  • If your broth is already quite salty, start with half the salt I've listed and taste your way up, because it's easy to add more but impossible to take out.
03 -
  • If you have a Parmesan rind in your pantry, drop it in during the broth phase and remove it before serving, it adds an umami depth that people can't quite name.
  • Make extra and freeze it in portions, it reheats beautifully and tastes even better the next day as the flavors settle and deepen.
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