Save to Pinterest The first time I made collard greens soup was during a particularly brutal winter cold snap. My neighbor had dropped off some collards from her garden just before the frost hit, and I was determined not to waste them. Standing at my steamy kitchen window watching snow pile up outside, I combined them with chicken and whatever vegetables I had on hand. The aroma that filled my kitchen that afternoon was exactly the comfort we needed.
Last January, my sister came to visit while fighting off a nasty cold. I made this soup the afternoon she arrived, and watching her cradle the bowl between her hands as the steam rose to her face is a memory that sticks with me. She claimed it was better medicine than anything the doctor prescribed, and I swear she looked stronger after just one bowl.
Ingredients
- Collard greens: Look for bunches with firm, deep green leaves without any yellowing, and remember to remove those tough stems completely.
- Boneless chicken: Thighs actually work better than breasts here if you have them, as they stay more tender during the longer cooking process.
- Potatoes: I once used red potatoes without peeling them, and the little flecks of skin added nice color and texture to the finished soup.
- Chicken broth: The low-sodium version lets you control the saltiness, but if you have homemade stock stashed in your freezer, thats even better.
Instructions
- Build your flavor base:
- Heat that olive oil until it shimmers, then add your diced onion, carrots, and celery. You should hear a satisfying sizzle as they hit the pot, and theyll slowly soften and become fragrant.
- Wake up the garlic:
- Once your vegetables have softened, stir in the minced garlic and let it work its aromatic magic. Youll know its ready when that warm, pungent scent fills your kitchen.
- Create your broth canvas:
- Add the chicken, potatoes, broth, and all those lovely herbs. The bay leaf might seem small, but trust me, it adds a subtle complexity that ties everything together.
- Simmer to perfection:
- Let everything bubble away gently until the chicken is cooked through. Your kitchen should be wonderfully steamy and fragrant by now.
- Shred and return:
- Pull out that chicken and shred it into bite-sized pieces. When you return it to the pot, each piece will continue soaking up the flavorful broth.
- Introduce the greens:
- Now its time for those gorgeous collards to join the party. They need just enough time to become tender without losing their vibrant color and nutritional punch.
- Final touches:
- Remember to fish out that bay leaf before serving. Take a moment to taste and adjust your seasonings, adding a bit more salt or pepper if needed.
Save to Pinterest One rainy evening, I invited my new neighbors over for dinner without planning anything elaborate. This soup was what I had ingredients for, and I watched anxiously as they took their first spoonfuls. When their seven-year-old daughter asked for seconds before finishing her first bowl, I knew this humble soup had bridged the awkward getting-to-know-you gap better than any fancy dish could have.
Make It Your Own
The beauty of this soup lies in its flexibility. Some nights I add white beans for extra protein and creaminess, other times I toss in leftover roasted sweet potatoes instead of regular potatoes. My mother-in-law adds a parmesan rind while the soup simmers, which creates this subtle umami background note thats impossible to identify but deliciously present in every spoonful.
Storage & Reheating
This soup actually improves overnight as the flavors meld together in the refrigerator. Store it in airtight containers and it keeps beautifully for up to four days, making it perfect for meal prep or unexpected visitors. When reheating, do it slowly on the stovetop rather than blasting it in the microwave, and youll preserve all those nuanced flavors we worked so hard to build.
Serving Suggestions
While this soup stands perfectly well on its own, there are ways to elevate the serving experience that Ive discovered through much delicious experimentation. A chunk of crusty sourdough bread on the side creates the perfect vehicle for sopping up those last precious spoonfuls from your bowl.
- For a complete meal, serve with a simple green salad dressed with a light vinaigrette to complement the richness of the soup.
- A dollop of good quality plain yogurt on top adds a pleasant tangy creaminess that plays beautifully against the earthy collards.
- If serving for guests, place small bowls of toasted pumpkin seeds or crumbled bacon on the table for everyone to customize their bowls.
Save to Pinterest This collard greens and chicken soup has seen me through countless cold nights, unexpected visitors, and those days when comfort is what the soul needs most. I hope it brings the same warmth and nourishment to your table that it has to mine.
Recipe Q&A
- → Can I use kale instead of collard greens?
Yes, kale or Swiss chard work beautifully as substitutes. Add kale during the last 5-10 minutes of simmering since it cooks faster than collard greens.
- → Can I make this soup in a slow cooker?
Absolutely. Sauté the vegetables first, then add everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken before serving.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day. Reheat gently on the stovetop.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. The potatoes may soften slightly after thawing, but the taste remains delicious. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this soup?
Crusty bread, cornbread, or crackers make perfect accompaniments. A simple side salad also complements the hearty nature of this nourishing bowl.