Save to Pinterest The first spoonful of this soup always takes me back to a cold Saturday afternoon when I needed something warming but didn't want to fuss over the stove for hours. I threw chicken breasts into a pot with whatever vegetables I had on hand, and the collard greens I'd been meaning to use all week finally found their purpose. The kitchen filled with the smell of thyme and garlic, and by the time I ladled it into bowls, I knew this was going into regular rotation. It's the kind of soup that feels like a hug from the inside out, nourishing without being heavy.
I made this for a friend who'd just had surgery and needed meals she could heat up easily. She called me three days later asking for the recipe, saying it was the first thing that actually made her feel human again. There's something about tender chicken and soft potatoes in a savory broth that just works when you need comfort. The collard greens give it enough substance to feel like a real meal, not just broth with stuff floating in it.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): They poach right in the broth, staying moist and easy to shred, plus they add body to the soup as they cook.
- Collard greens (about 300 g): Remove those thick stems or they'll stay tough, the leaves turn silky and mild after simmering and hold up better than spinach.
- Yukon Gold potatoes: They break down just enough to thicken the broth slightly without turning to mush, and their buttery flavor is perfect here.
- Carrots and celery: The classic soup base that adds natural sweetness and a bit of crunch if you don't overcook them.
- Onion and garlic: Sautéing these first builds a savory foundation that makes the whole pot smell like home.
- Low-sodium chicken broth (1.5 liters): Gives you control over the salt level, and it's the canvas for all the other flavors to shine.
- Bay leaf, thyme, smoked paprika: This trio gives the soup a warm, slightly smoky depth without overpowering the vegetables.
- Olive oil: Just enough to soften the aromatics and keep things from sticking.
- Lemon juice: A squeeze at the end brightens everything and cuts through the richness.
- Fresh parsley: Optional, but a handful of green on top makes each bowl feel a little more special.
Instructions
- Soften the aromatics:
- Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery. Stir occasionally for 5 to 6 minutes until they soften and the onion turns translucent.
- Bloom the garlic:
- Toss in minced garlic and stir for about a minute, just until fragrant. Don't let it brown or it'll taste bitter.
- Build the broth:
- Add chicken breasts, diced potatoes, bay leaf, thyme, smoked paprika, salt, and pepper, then pour in the chicken broth. Bring everything to a boil, then lower the heat to a gentle simmer.
- Cook until tender:
- Cover the pot and let it simmer for 20 minutes, until the chicken is cooked through and the potatoes are fork-tender. The broth will start to take on a golden color.
- Shred the chicken:
- Pull the chicken breasts out with tongs, shred them with two forks on a cutting board, then return the shredded meat to the pot. It soaks up the broth and distributes evenly through each spoonful.
- Add the greens:
- Stir in the chopped collard greens and simmer uncovered for 10 to 12 minutes. They'll wilt down significantly and turn tender but still keep their vibrant color.
- Finish and season:
- Stir in lemon juice, taste, and adjust salt and pepper as needed. Remove the bay leaf before serving.
- Serve:
- Ladle into bowls and top with fresh parsley if you like. Serve hot with crusty bread on the side.
Save to Pinterest One winter evening, I served this to my family with a loaf of sourdough, and my dad, who usually asks for seconds of everything, quietly finished his bowl and then just sat back with a satisfied sigh. He didn't say much, but he didn't need to. That's when I knew this soup had earned its place at the table.
Making It Your Own
If you want a thicker, heartier soup, mash a few of the potato pieces against the side of the pot before adding the greens. For a richer flavor, toss a Parmesan rind in while it simmers and fish it out before serving. You can also swap the collard greens for kale or Swiss chard, though collards have a sturdiness that really shines here. If you're feeding vegetarians, skip the chicken, use vegetable broth, and stir in a can of drained white beans for protein.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and the flavors deepen as it sits. Store it in an airtight container and reheat gently on the stove, adding a splash of broth or water if it's thickened up. It also freezes well for up to three months, though the potatoes may get a little softer after thawing. I like to freeze individual portions in jars so I can grab one on a busy night.
Serving Suggestions
I love serving this soup with a thick slice of crusty bread for dipping, or over a scoop of brown rice to make it even more filling. A simple side salad with a tangy vinaigrette balances the richness nicely. If you're feeling fancy, a sprinkle of red pepper flakes or a drizzle of good olive oil on top adds a little extra something.
- Pair it with cornbread for a Southern-inspired meal.
- Serve alongside a crisp apple and walnut salad.
- Top with a dollop of pesto for an herby twist.
Save to Pinterest This soup has become my go-to whenever I need something simple, satisfying, and good for the soul. I hope it finds a place in your kitchen the way it has in mine.
Common Recipe Questions
- → Can I prepare this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to four days. Cool completely before transferring to an airtight container. Reheat gently on the stovetop, adding a splash of broth if needed to restore consistency.
- → What greens can substitute for collard greens?
Kale and Swiss chard work excellently as alternatives. They have similar nutritional profiles and cooking times. Spinach or turnip greens also pair well, though spinach may wilt faster and require less cooking time.
- → How do I know when the chicken is fully cooked?
The chicken breasts are ready when they reach an internal temperature of 165°F (74°C) on a meat thermometer. They should also be opaque throughout with no pink remaining when sliced.
- → Is this suitable for meal prep?
Absolutely. This soup freezes beautifully for up to three months. Allow it to cool completely, then transfer to freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating.
- → How can I make this vegetarian?
Omit the chicken and use vegetable broth instead. Add one can of drained white beans or chickpeas to provide protein and heartiness. The cooking time remains the same, and the result is equally satisfying.
- → What's the best way to add extra depth of flavor?
Include a Parmesan rind during simmering for umami richness, removing it before serving. A splash of apple cider vinegar or additional lemon juice brightens the broth. Smoked paprika can be increased for deeper smokiness.