Collard Greens Chicken Vegetable Soup

There's something about a steaming bowl of soup that stops you mid-afternoon and makes you pause. My neighbor Maria taught me this collard greens and chicken soup on a chilly October when she appeared at my door with a pot and a knowing smile, saying I looked like I needed something real. What started as me watching her work became my go-to when the weather shifts or when someone I care about needs feeding.

I made this for my sister the week she moved into her new apartment, and she told me later that sitting in her empty living room with this bowl was the moment the place actually felt like home. That's when I realized this soup does more than fill your stomach—it fills a moment.

Ingredients

• Boneless, skinless chicken breasts (2, about 400 g): The mild canvas here—they'll shred beautifully once cooked through, giving you tender pieces that disappear into each spoonful.
• Collard greens (1 large bunch, about 300 g): Remove those tough stems completely or they'll overpower the pot; the leaves are what you're after, and chopping them medium-sized means they soften without disappearing.
• Yukon Gold potatoes (2 medium): These waxy potatoes hold their shape instead of crumbling, which keeps your soup feeling substantial and whole.
• Carrots (2 medium): Sliced rather than chopped, they sweeten the broth naturally as they break down.
• Celery stalks (2): The backbone of flavor; dice them fine so they cook down into the background.
• Onion (1 medium): Start with this—it's your foundation, so take your time letting it soften and turn translucent.
• Garlic cloves (3): Minced small so it releases its scent into the oil before everything else goes in; this step matters more than you'd think.
• Low-sodium chicken broth (1.5 liters): The liquid that becomes everything—taste whatever you buy first because store brands vary wildly in salt and depth.
• Bay leaf (1): One is enough; too many will make it taste medicinal instead of cozy.
• Dried thyme (1 teaspoon): Earthy without being sharp, balancing the bright lemon at the end.
• Smoked paprika (1 teaspoon): This adds a whisper of depth that makes people ask what your secret is.
• Black pepper (½ teaspoon) and salt (1 teaspoon): Taste as you go because broth salinity changes everything.
• Olive oil (2 tablespoons): Just enough to coat the pot and let your vegetables start their softening without sticking.
• Lemon juice (½ lemon): The final light that wakes everything up; fresh juice, not bottled, makes a real difference in the brightness you're after.
• Fresh parsley for garnish (optional): Adds color and a fresh note if you want it; honestly, it's beautiful either way.

Instructions

Build your flavor base:

Heat oil in a large soup pot over medium heat, then add onion, carrots, and celery. You'll know they're ready when the onion turns soft and transparent, usually about 5 to 6 minutes—this is where patience pays off because you're drawing out natural sweetness.

Wake up the garlic:

Add minced garlic and let it toast for just a minute, stirring constantly so it smells incredible but doesn't burn. The moment it perfumes your kitchen, you're ready to move on.

Create your broth:

Drop in the chicken breasts, potatoes, bay leaf, thyme, paprika, salt, and pepper, then pour in all the broth. Bring everything to a boil, watching for those first rolling bubbles, then turn the heat down to a gentle simmer.

Cook the chicken and potatoes:

Cover the pot and let it bubble quietly for about 20 minutes—the chicken will be cooked through and the potatoes tender enough that a fork slides through. You'll notice the whole kitchen smells like dinner now.

Shred and return:

Lift out the chicken breasts with tongs and place them on a cutting board. Use two forks to pull the meat apart into shreds, which takes about 3 minutes, then stir it back into the pot.

Add the greens:

Stir in your chopped collard greens and let them simmer uncovered for 10 to 12 minutes—watch them change from dark green to a brighter shade as they tender, and stop there because overcooked greens lose their character.

Finish with brightness:

Squeeze in the lemon juice and taste, adjusting salt and pepper as needed. This is your moment to make it exactly right for your palate.

Serve hot:

Ladle into bowls, scatter parsley on top if you've got it, and offer crusty bread on the side for someone to tear off and dunk.

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I've watched people who claim they don't like collard greens finish entire bowls of this soup without once noticing what they're eating. That's the magic right there—vegetables that felt challenging become something you crave.

The Power of Timing in Soup

Soup teaches you patience in ways that quick cooking never can. This one respects a timeline—chicken needs 20 minutes, greens need just 12, and the difference between tender and mushy is about 3 minutes of attention. I learned this by overshooting the greens in my second batch and watching them turn into an olive-colored paste. Now I set a timer and I listen for the shift in how the broth sounds.

When Broth Becomes Everything

The quality of your broth matters in ways you won't realize until you've made this twice. The first time I used whatever was cheapest, and the soup tasted flat despite all my ingredients being perfect. The second time, I bought good low-sodium broth and actually tasted it before committing—that single choice made the whole thing sing. Now I treat broth like a core ingredient, not an afterthought, and the difference is the gap between okay and something worth remembering.

Variations That Keep It Fresh

This soup is flexible enough to shift with what you have and what you're craving. Kale or Swiss chard work beautifully if collard greens aren't calling to you, and a Parmesan rind simmered in the pot (pulled out before serving) adds a savory note that your family will taste but probably won't identify. For a vegetarian version, swap the chicken broth for vegetable broth and stir in a can of white beans for protein—you lose nothing in translation.

• A squeeze of hot sauce at the table adds heat without changing the recipe itself.
• Serve it over brown rice or farro to make it more of a one-bowl meal that fills you longer.
• Leftovers thicken overnight as the potatoes release starch, which some people love and others prefer to thin with extra broth when reheating.

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This soup becomes the thing you make when you want to feel capable and generous at the same time. Make it once and you'll know exactly why Maria showed up at my door with a pot.

Recipe FAQs

→ Can I use other greens instead of collard greens?

Yes, kale or Swiss chard make excellent substitutes. Both hold up well during simmering and offer similar nutritional benefits. Adjust cooking time slightly as kale may cook faster than collards.

→ How do I store this soup?

Cool completely and refrigerate in airtight containers for up to 4 days. The flavors actually improve after a day or two. Freeze for up to 3 months, though potatoes may become slightly softer upon reheating.

→ Can I make this in a slow cooker?

Absolutely. Sauté vegetables first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred chicken, add collards during the last hour, and finish with lemon juice.

→ What can I serve with this soup?

Crusty bread, cornbread, or crackers are classic choices. For a heartier meal, serve over brown rice or with a side salad. The soup itself is quite filling with the chicken and potatoes.

→ Is this soup freezer-friendly?

Yes, it freezes beautifully. Portion into freezer-safe bags or containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating gently on the stovetop.