Pin This There's something about a pot of collard greens soup simmering on the stove that makes a kitchen feel like home, even if you've only just moved in. My neighbor once described watching her grandmother make this exact soup, and how the smell would drift through the whole apartment building, inviting everyone to come eat. When I finally made it myself, I understood completely—the way the greens soften and release their earthiness into the broth is pure comfort in a bowl. This version keeps things straightforward: tender chicken, potatoes that practically dissolve into the soup, and those nutrient-packed collard greens that deserve all the attention they get.
I made this soup on a Tuesday when everything felt a bit overwhelming, and somehow the act of chopping vegetables and watching them soften in the pot became exactly what I needed. My partner came home to the kitchen smelling like thyme and garlic, and the first question was whether there was enough for seconds. That night, we ate three bowls each without thinking about it, which is honestly the highest compliment a soup can receive.
Ingredients
- Chicken breasts or thighs: Breasts cook faster and shred beautifully, but thighs stay moister and add more flavor to the broth—choose based on whether you're rushing or savoring.
- Yellow onion: The foundation of everything; take time to dice it evenly so it cooks at the same rate as the other vegetables.
- Carrots and celery: This combination is doing the heavy lifting for flavor, so don't skip them or rush the sauté.
- Potatoes: Medium dice so they cook through in about 20 minutes and give the soup body without disappearing entirely.
- Collard greens: Always remove the tough center stems—they're not pleasant to eat—and chop the leaves into rough, bite-sized pieces.
- Garlic cloves: Mince them fine and add them separately from the other vegetables, giving them just a minute to become fragrant before the liquid goes in.
- Low-sodium chicken broth: This matters because you'll be adjusting the salt at the end, and there's no undoing oversalting.
- Bay leaf, thyme, and oregano: These dried herbs are the quiet heroes; they infuse the broth with a warmth that tastes like someone who knows what they're doing made this.
- Olive oil: Just enough to coat the bottom of the pot and help the vegetables release their flavors.
Instructions
- Build your flavor base:
- Heat the olive oil over medium heat, then add the diced onion, carrots, and celery. Let them sauté for 5 to 6 minutes, stirring occasionally, until they soften and the onion becomes translucent—this is where the soup starts tasting like real food instead of just broth and vegetables.
- Welcome the garlic:
- Stir in the minced garlic and let it cook for about a minute until it smells incredible and you can't resist taking a deep breath over the pot. This brief moment prevents the garlic from burning and releases its sweet, pungent oils into the oil.
- Introduce the chicken and broth:
- Add the chicken breasts or thighs, followed by the diced potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper all at once. Bring everything to a boil, then immediately reduce the heat to a gentle simmer and let it bubble quietly for 20 minutes until the chicken is completely cooked through.
- Shred and return:
- Remove the chicken to a cutting board and shred it into bite-sized pieces using two forks—pull them apart in opposite directions and the meat will fall into tender strands. Return the shredded chicken to the pot where it can get reacquainted with the broth.
- Add the greens and finish:
- Stir in the chopped collard greens and simmer for another 10 to 15 minutes until they're completely tender but still vibrant green. Taste the soup, fish out that bay leaf, and adjust the seasoning with more salt and pepper if it needs it.
Pin This There was a moment while I was eating a bowl of this soup when I realized I'd stopped thinking about whatever had been bothering me that day. The spoon, the warmth, the way each bite had something different in it—chicken, potato, tender greens, broth—it all just worked together to make something greater than its ingredients. That's when I understood why my neighbor's grandmother made this soup, and why I'm making it again next week.
The Magic of Collard Greens
Collard greens get better the longer they cook in soup, slowly releasing their minerals and subtle sweetness into the broth until they become almost silky. They're one of those vegetables that seems humble until you taste them properly prepared, and then you wonder why you don't eat them more often. This soup is honestly the best way I've found to cook them because there's nothing to compete with their flavor, just the gentle support of good broth and simple seasonings.
Making It Your Own
The foundation of this soup is solid, but it's also flexible enough to bend to whatever you have on hand or whatever you're craving. I've made it with kale when collard greens weren't available, added white beans for a heartier meal, and squeezed lemon juice into the pot just before serving for brightness. The best version is always the one you're actually going to make, so don't hesitate to adjust.
Serving and Storage
Serve this soup hot, straight from the pot into bowls, and don't be afraid to taste it and adjust the seasoning one more time at the table. Leftovers keep beautifully in the refrigerator for up to four days, and the flavors actually deepen overnight as everything gets better acquainted.
- If you want extra depth, a pinch of chili flakes or a splash of lemon juice just before serving transforms the whole bowl.
- For a heartier version, stir in some cooked white beans or corn during that final simmer with the greens.
- This soup freezes well if you want to make a double batch and have something comforting waiting in the freezer.
Pin This This soup proves that the best meals don't need to be complicated, just made with attention and care. Make it once and you'll understand why it deserves a permanent spot in your rotation.
Recipe FAQs
- → Can I use other greens instead of collard greens?
Absolutely. Kale or Swiss chard work wonderfully as substitutes. Keep in mind cooking times may vary slightly—kale tends to cook faster than collard greens.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4-5 days. The flavors actually develop and improve after a day or two.
- → Can I make this in a slow cooker?
Yes. Sauté vegetables first, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred chicken before serving.
- → Is this soup freezer-friendly?
Definitely. Cool completely before transferring to freezer-safe containers. It keeps well for up to 3 months. Thaw overnight in the refrigerator.
- → Can I use rotisserie chicken to save time?
Skip the initial chicken cooking step. Add shredded rotisserie meat during the last 15 minutes of simmering just to heat through.