Collard Greens Chicken Vegetable Soup (Printable)

Hearty soup with tender chicken, potatoes, and collard greens in a rich broth. Perfect wholesome meal.

# What You Need:

→ Poultry

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

→ Vegetables

02 - 1 large bunch collard greens (about 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
14 - 2 tablespoons olive oil

→ Finishing

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

# How To Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
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.
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 to 12 minutes until greens are tender but still bright.
07 - Stir in lemon juice. Adjust seasoning as needed.
08 - Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

# Expert Tips:

01 -
  • The collard greens stay bright and tender without turning to mush, which is harder than it sounds.
  • It comes together in an hour, making weeknight dinners feel less like a chore and more like self-care.
  • There's real chicken here, not broth pretending to be a meal—it's genuinely filling without being heavy.
02 -
  • The chicken will continue cooking even after you shred it and return it to the pot, so don't overcook it in that first round—it should be just done, not falling apart before you even touch it.
  • Collard greens release their bitterness slowly into the broth, which is exactly what you want; adding them too early makes the whole pot taste mineral and harsh.
03 -
  • Taste the broth before you start; some store-bought versions are so salty they'll throw off all your seasoning calculations.
  • Don't skip the smoked paprika—it's only a teaspoon, but it adds a warmth and complexity that makes people ask what that something is.
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