Collard Greens Chicken Vegetable Soup

This Collard Greens, Chicken and Vegetable Soup is a hearty and nourishing meal that brings together tender shredded chicken, creamy potatoes, and vibrant collard greens. Simmered in a flavorful broth with aromatic vegetables, it provides a wholesome and comforting experience perfect for any time of year.

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By combining simple pantry staples like dried thyme and smoked paprika with fresh produce, you create a soup that is both deep in flavor and light on the palate. Whether you are looking for a cozy dinner or a healthy lunch option, this recipe delivers satisfaction in every spoonful.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g)
• 1 large bunch collard greens (about 300 g), stems removed and leaves chopped
• 2 medium Yukon Gold potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1.5 liters (6 cups) low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 2 tablespoons olive oil
• Juice of ½ lemon
• Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened.

Step 2

Add garlic and cook for 1 minute, stirring frequently.

Step 3

Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.

Step 4

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.

Step 5

Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.

Step 6

Add chopped collard greens. Simmer, uncovered, for 10–12 minutes, until greens are tender but still bright.

Step 7

Stir in lemon juice. Adjust seasoning as needed.

Step 8

Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Zusatztipps für die Zubereitung

For extra depth of flavor, you can add a Parmesan rind during the simmering stage, though be sure to remove it before serving. Additionally, make sure to remove the tough stems from the collard greens before chopping the leaves to ensure a pleasant texture.

Varianten und Anpassungen

If you cannot find collard greens, you can substitute them with kale or Swiss chard. To turn this into a vegetarian meal, omit the chicken, use vegetable broth, and add a can of drained white beans for protein.

Serviervorschläge

This soup is delicious on its own, but you can make it even heartier by serving it alongside crusty bread or spooning it over a bowl of cooked brown rice.

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Enjoy this wholesome Collard Greens, Chicken and Vegetable Soup as a comforting meal that provides plenty of protein and nutrients in every bowl.

Recipe Questions

→ Can I use other greens instead of collard greens?

Yes, kale or Swiss chard work beautifully as substitutes. Both hold their texture well during cooking and provide similar nutritional benefits. Adjust cooking time slightly as kale may cook faster than collard greens.

→ How long does this soup keep in the refrigerator?

This soup stores well for 4-5 days when kept in an airtight container in the refrigerator. The flavors actually develop and deepen over time, making it an excellent option for meal prep.

→ Can I make this vegetarian?

Absolutely. Simply omit the chicken and substitute vegetable broth for chicken broth. Add a can of drained white beans or chickpeas during the last 15 minutes of cooking to maintain protein content.

→ What's the best way to shred the chicken?

Let the cooked chicken breasts rest for 5 minutes before shredding. Use two forks to pull the meat apart in opposite directions, creating tender, bite-sized pieces that absorb the flavorful broth beautifully.

→ Can I freeze this soup?

This soup freezes excellently for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating gently on the stovetop.

→ What can I serve with this soup?

Crusty bread, cornbread, or garlic bread make perfect accompaniments for soaking up the flavorful broth. For a more substantial meal, serve over cooked brown rice or with a simple side salad.