Collard Greens Chicken Vegetable Soup (Printable)

Hearty soup with tender chicken, potatoes, and collard greens in a rich, flavorful 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

# How To Make:

01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 to 6 minutes, until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until aromatic.
03 - Add the chicken breasts to the pot, followed by the 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, or 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 the chopped collard greens and simmer for an additional 10 to 15 minutes, until the greens are tender.
07 - Discard the bay leaf. Taste and adjust seasoning as desired.
08 - Ladle into bowls and serve hot, garnished with fresh herbs if desired.

# Top Suggestions:

01 -
  • It comes together in an hour but tastes like it's been on the stove all day.
  • The collard greens become impossibly tender without losing their earthy character.
  • You'll have enough for leftovers, and it somehow tastes even better the next day.
  • It's the kind of soup that feels like both comfort and nourishment at the same time.
02 -
  • If you rush the initial vegetable sauté, the broth will taste thin and one-dimensional; those 5 to 6 minutes are not negotiable.
  • Collard greens release their bitterness if you cook them too long, but they also stay tough if you don't cook them enough—10 to 15 minutes is the sweet spot where they're tender but still taste like themselves.
  • The soup actually tastes better after it sits overnight because the flavors have time to get to know each other.
03 -
  • Don't skip tasting the broth before you add the greens—this is your last chance to adjust the seasoning without guessing.
  • If your collard greens seem particularly tough, add them to the pot a few minutes earlier than the recipe suggests, and they'll have time to surrender to the heat.
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