Collard Greens Chicken Vegetable Soup (Printable)

Hearty soup featuring tender chicken, potatoes, and collard greens in a rich, flavorful broth perfect for wholesome meals.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (14 oz)

→ Vegetables

02 - 1 large bunch collard greens (10 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 diced onion, carrots, and celery. Sauté for 5–6 minutes until vegetables soften.
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 well.
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 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 bright green.
07 - Stir in lemon juice and adjust seasoning as needed. Taste and add additional salt or pepper if desired.
08 - Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Tips:

01 -
  • The collard greens stay vibrant and tender, not mushy, because they go in near the end—timing is everything.
  • It's naturally gluten-free and dairy-free without any compromise on flavor or heartiness.
  • You can have this on the table in just over an hour, which makes it perfect for weeknight dinners.
02 -
  • Don't overcook the collard greens trying to make them softer—they'll continue to soften as the soup cools, and bright green collards are far more appetizing than muddy ones.
  • If you use a good quality broth, you'll need less salt; if you use a heavily salted one, you might need none at all, so taste constantly as you adjust seasonings.
03 -
  • Cut your vegetables roughly the same size so they cook evenly—uniformity matters more than perfection here.
  • If the soup tastes flat at the end, it's usually because it needs more acid (lemon) or salt, not more seasoning; start with a squeeze of lemon and taste before you add anything else.
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