Collard Greens Chicken Vegetable Soup (Print)

A hearty bowl featuring tender chicken, collard greens, and vegetables simmered in aromatic broth.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 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

# Directions:

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 - Add chicken breasts or thighs to the pot, followed by diced potatoes, chicken broth, bay leaf, dried thyme, dried 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 the pot and shred using two forks.
06 - Return shredded chicken to the soup. Add chopped collard greens and simmer for an additional 10 to 15 minutes until greens are tender.
07 - Discard the bay leaf. Taste and adjust seasoning with salt and pepper as desired.
08 - Serve hot, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • The combination of tender chicken and hearty greens creates this perfect balance between light and filling that works for any season or mood.
  • Once you taste how the collards mellow and absorb all those savory flavors, youll find yourself craving this instead of reaching for takeout on busy weeknights.
02 -
  • Adding the collard greens too early will make them dull and lifeless, so be patient and add them only for the last 10-15 minutes of cooking.
  • If your soup tastes flat despite following the recipe, try adding a tiny splash of vinegar or lemon juice right at the end to brighten all the flavors.
03 -
  • Chop your collard greens extra fine if youre serving picky eaters who might be suspicious of leafy greens in their soup.
  • Reserve about a cup of the chicken broth and use it to deglaze the bottom of the pot if things start sticking while sautéing the vegetables, capturing all those flavorful browned bits.
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