Collard Greens Chicken Vegetable Soup (Print Version)

Hearty soup featuring shredded chicken, potatoes, and collard greens in a savory broth.

# Ingredient List:

→ 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 & 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
14 - 2 tablespoons olive oil

→ Finishing

15 - Juice of ½ lemon
16 - Fresh parsley, chopped, for garnish (optional)

# How to Make:

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 Advice:

01 -
  • It's ready in under an hour but tastes like you've been stirring it all day.
  • The collard greens stay bright and tender instead of turning into mush, which honestly took me a few tries to figure out.
  • One pot means less cleanup, and the whole thing is naturally gluten-free and dairy-free without feeling restricted.
02 -
  • Don't skip sautéing your base vegetables—that first 6 minutes transforms raw onion and carrot into a foundation that makes everything taste homemade.
  • Collard greens go in at the very end because they cook fast; add them too early and you'll end up with a murky-green pot instead of bright leaves floating in clear broth.
03 -
  • If you've got time, cook your chicken separately in unsalted broth first, which gives you control over doneness and lets you start fresh broth for the soup—minor extra step, major difference in chicken texture.
  • The lemon at the end isn't just brightness; it's the moment that makes someone take another spoonful without thinking about it, so don't skip it even if you're tempted.
Go Back