Collard Greens, Chicken and Vegetable Soup (Printable Version)

A nourishing soup with tender chicken, potatoes, and collard greens in savory broth. Gluten-free and dairy-free.

# What You'll Need:

→ Poultry

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

→ Vegetables

02 - 1 large bunch collard greens (approximately 10.5 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)

# Steps to Follow:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Add minced garlic to the pot and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in chicken breasts, diced potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth and stir to combine.
04 - Bring the mixture to a boil, then reduce heat to a gentle 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 place on a cutting board. Shred using two forks and return the shredded chicken to the soup.
06 - Add chopped collard greens to the pot. Simmer uncovered for 10 to 12 minutes until greens are tender but still bright green.
07 - Stir in fresh lemon juice and adjust seasoning as needed for balance and depth.
08 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.

# Additional Tips::

01 -
  • It comes together in about an hour, but tastes like you've been simmering it all day.
  • The collard greens add an earthy sweetness that balances perfectly with the smoky paprika and bright lemon finish.
  • It's endlessly adaptable, you can swap greens, add beans, or pile it over rice without losing any of its soul.
  • Leftovers actually get better as the flavors meld overnight in the fridge.
02 -
  • Don't skip removing the collard green stems, they stay woody and chewy no matter how long you cook them.
  • If your broth tastes flat after adding the greens, a pinch more salt and that squeeze of lemon will wake everything up.
  • Shred the chicken while it's still warm, it falls apart easily and absorbs more flavor when you return it to the pot.
03 -
  • Use bone-in chicken thighs instead of breasts for deeper flavor and extra richness, just remove the bones before shredding.
  • Taste your broth before adding salt, some store-bought broths are saltier than others even when labeled low-sodium.
  • Add the lemon juice right before serving, not during cooking, so it stays bright and doesn't turn bitter.
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