Collard Greens Chicken Vegetable Soup (Printable)

A hearty, wholesome soup with tender shredded chicken, creamy potatoes, and vibrant collard greens in savory broth.

# What You Need:

→ Poultry

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

→ Vegetables

02 - 1 large bunch collard greens (approximately 10.5 ounces), 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 and 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, adjusted to taste
14 - 2 tablespoons olive oil

→ Finishing

15 - Juice of 1/2 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 to 6 minutes until vegetables are softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and stir to combine.
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 until completely separated. Return shredded chicken to the soup.
06 - Add chopped collard greens. Simmer uncovered for 10 to 12 minutes until greens are tender while maintaining their bright color.
07 - Stir in lemon juice and adjust seasoning with additional salt and pepper as needed.
08 - Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • It turns a handful of simple ingredients into something that tastes like you spent all day in the kitchen.
  • The collard greens add an earthy depth that makes this soup feel both nourishing and satisfying without being heavy.
  • You can make it on a weeknight and still have leftovers that taste even better the next day.
02 -
  • Don't skip removing the thick stems from the collard greens, they stay tough and fibrous no matter how long you simmer them.
  • If you add the lemon juice too early, the brightness cooks off and you lose that pop of flavor, always stir it in at the very end.
  • Let the soup sit for 10 minutes after cooking and the flavors will settle and deepen in a way that makes the first bowl taste even better.
03 -
  • Use a potato masher to gently crush a few of the cooked potatoes against the side of the pot, it'll thicken the broth naturally without adding flour or cream.
  • If your collard greens are especially tough, blanch them in boiling water for two minutes before adding them to the soup.
  • Taste the soup after adding the lemon juice, sometimes I add the juice of a whole lemon instead of half depending on how bright I want it to taste.
Go Back