Collard Greens Chicken Vegetable Soup (Printer View)

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

# What You'll Need:

→ Poultry

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

# Method Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken breasts or thighs to 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 the chicken is cooked through.
05 - Remove the chicken from the pot and shred with two forks.
06 - Return the shredded chicken to the soup. Add chopped collard greens and simmer for an additional 10-15 minutes until the greens are tender.
07 - Discard the bay leaf. Taste and adjust seasoning as desired.
08 - Serve hot, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • It's ready in just one hour, making weeknight dinner feel less like a scramble and more like self-care.
  • The collard greens become silky and sweet, converting even the skeptics at your table.
  • You can make a huge batch and freeze half, which is the kind of forward-thinking that pays dividends on tired evenings.
02 -
  • Add the collard greens near the very end, or they'll lose their vibrant color and turn muddy—the last ten to fifteen minutes is their sweet spot for tenderness without losing themselves.
  • If your broth tastes too salty, add a diced potato and simmer for a few minutes; it will absorb excess sodium and help balance everything.
03 -
  • Don't skip the sauté step for the vegetables—those few minutes of browning and softening build a flavor foundation that broth alone simply cannot achieve.
  • If you have access to fresh collard greens from a farmer's market or garden, they'll taste noticeably different and more delicate than the grocery store varieties, so adjust your simmering time down by a few minutes.
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