Collard Greens Chicken Vegetable Soup (Printable Version)

Hearty soup with shredded chicken, potatoes, and collard greens in a savory broth.

# What You’ll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 ounces), or 3 thighs

→ Vegetables

02 - 1 large yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and diced
06 - 4 cups collard greens, stems removed and leaves chopped
07 - 3 garlic cloves, minced

→ Broth & Seasonings

08 - 8 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste

→ Oil

13 - 2 tablespoons olive oil

# Step-by-Step Guide:

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 softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Place chicken breasts or thighs into the pot followed by diced potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
05 - Remove chicken from pot and shred using two forks.
06 - Return shredded chicken to soup. Add chopped collard greens and simmer for 10 to 15 minutes until greens become tender.
07 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as desired.
08 - Ladle soup into bowls and serve hot. Garnish with fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together in about an hour, which means weeknight dinner doesn't require a miracle.
  • The broth tastes homemade and nourishing without any fussy technique or obscure ingredients.
  • One pot means cleanup is actually manageable, so you can actually enjoy the meal you just made.
02 -
  • Don't skip the initial sauté of the onion, carrots, and celery—this is the difference between soup that tastes like something and soup that tastes like boiled water with stuff in it.
  • Collard greens need real time to become tender, especially if they're older and tougher, so don't rush this final simmer or you'll end up chewing your soup.
03 -
  • If your chicken is still slightly frozen or very thick, pound it to an even thickness before adding it to the pot so everything cooks at the same rate.
  • Taste the soup as it cooks and build your salt gradually—it's easier to add more than to fix oversalted broth, and the potatoes will absorb salt as they cook.
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