Save to Pinterest On a gray Wednesday afternoon, I stood at my stove stirring a pot that smelled like comfort itself. The kitchen windows had fogged up from the steam, and I could hear the soft bubbling of broth mingling with vegetables. I wasn't following anyone's recipe that day, just throwing together what I had: some chicken, a bunch of collard greens from the farmers market, and a few potatoes that needed using. What came out of that pot became something I've made at least once a month ever since.
I made this soup for my neighbor when she came home from the hospital, and she called it a hug in a bowl. We sat at her kitchen table with mismatched spoons, and she told me the lemon juice at the end was what made it sing. She was right. That little splash of brightness pulls everything together in a way I didn't expect, and now I can't imagine the soup without it.
Ingredients
- Boneless, skinless chicken breasts: They poach gently in the broth and shred beautifully, I learned that leaving them whole during cooking keeps them moist and tender.
- Collard greens: Their sturdy leaves hold up to simmering without turning to mush, and removing the thick stems makes all the difference in texture.
- Yukon Gold potatoes: These have a buttery flavor and creamy texture that thickens the broth slightly as they cook, use waxy potatoes and they'll stay firm and distinct.
- Carrots and celery: The classic soup base that builds sweetness and body, I dice them roughly the same size so everything cooks evenly.
- Onion and garlic: Sautéing these first creates a fragrant foundation that makes the whole pot smell like home.
- Low-sodium chicken broth: Gives you control over the salt level, and I've learned that good broth is half the battle in any soup.
- Bay leaf, thyme, smoked paprika: This trio adds warmth and a hint of smokiness without overpowering the vegetables, the paprika was a happy accident I'll never skip again.
- Olive oil: Just enough to soften the vegetables and start building flavor without making the soup greasy.
- Lemon juice: The secret ingredient that wakes everything up right before serving, it cuts through the richness and makes each spoonful feel bright.
- Fresh parsley: A handful of green at the end adds color and a little freshness, though I'll admit I forget it half the time and the soup is still wonderful.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat and add the onion, carrots, and celery, letting them soften and sweeten for about 5 to 6 minutes. The smell will shift from raw to fragrant, and that's when you know they're ready for the garlic.
- Build the flavor base:
- Toss in the minced garlic and stir it around for about a minute until it smells toasty and warm. Don't let it brown or it'll taste bitter.
- Add the chicken and broth:
- Nestle the chicken breasts into the pot along with the diced potatoes, bay leaf, thyme, smoked paprika, salt, and pepper, then pour in all the chicken broth. Bring everything to a gentle boil, then lower the heat, cover the pot, and let it simmer for 20 minutes until the chicken is cooked through and the potatoes are fork tender.
- Shred the chicken:
- Carefully lift the chicken breasts out onto a cutting board and use two forks to pull them into bite-sized shreds. Slide the shredded chicken back into the pot and stir it in.
- Add the greens:
- Stir in the chopped collard greens and let the soup simmer uncovered for 10 to 12 minutes. They'll wilt down and turn tender but keep their vibrant color if you don't overcook them.
- Finish and serve:
- Stir in the lemon juice and taste the broth, adding more salt or pepper if it needs it. Ladle the soup into bowls, sprinkle with parsley if you have it, and serve hot with crusty bread on the side.
Save to Pinterest One Sunday, I brought a big pot of this soup to a potluck, and by the end of the afternoon three different people had asked for the recipe. I realized then that it wasn't fancy or complicated, it was just honest food that made people feel cared for. That's the kind of cooking I want to do more of.
Making It Your Own
I've swapped the collard greens for kale when that's what I had on hand, and I've added a Parmesan rind to the broth while it simmers for a subtle umami boost. If you want to stretch the soup further, a can of drained white beans stirred in with the greens adds protein and makes it even heartier. Some nights I serve it over brown rice, other nights with a thick slice of sourdough to soak up every last drop.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and I've found it tastes even better the next day after the flavors have had time to marry. I store it in a large container and reheat individual portions on the stove over low heat, adding a splash of broth or water if it's thickened up. It also freezes well for up to three months, though I prefer to freeze it before adding the lemon juice and stir that in fresh when I reheat it.
Serving Suggestions
I love this soup on its own, but it also pairs beautifully with a simple green salad dressed in olive oil and vinegar. On colder nights, I'll serve it alongside cornbread or garlic toast, and sometimes I'll top each bowl with a sprinkle of red pepper flakes for a little heat. It's versatile enough to be a light lunch or a full dinner, depending on what you serve with it.
- Add a handful of spinach or arugula to each bowl right before serving for extra greens.
- Drizzle a little extra virgin olive oil over the top for richness.
- Serve with a wedge of lemon on the side so everyone can adjust the brightness to their taste.
Save to Pinterest This soup has become one of those recipes I turn to when I need something reliable and comforting, the kind of dish that feels like it's taking care of you while you make it. I hope it does the same for you.
Recipe Questions & Answers
- → Can I prepare this soup ahead of time?
Yes, this soup stores beautifully. Prepare through step 5, then cool and refrigerate for up to 3 days. Add collard greens fresh when reheating for optimal color and texture.
- → What's the best way to shred the chicken?
Once cooked through, transfer chicken to a cutting board and use two forks to pull it apart into bite-sized shreds. This method creates tender, even pieces that distribute throughout your broth nicely.
- → How do I know when collard greens are properly cooked?
Collard greens should simmer for 10-12 minutes until tender but still vibrant green. Overcooked greens become mushy and dull in color. Start checking around the 8-minute mark and taste for your preferred tenderness.
- → Can I use frozen collard greens instead?
Absolutely. Use about 2 cups frozen chopped collard greens and add them directly to the pot in step 6. They cook faster than fresh, so reduce simmering time to 5-7 minutes.
- → What broth alternatives work best?
Low-sodium vegetable broth creates an excellent vegetarian version. Bone broth adds deeper, richer flavor. Homemade broth enhances the overall taste significantly. Always check labels for gluten if maintaining dietary restrictions.