Collard Greens Chicken Vegetable Soup (Print View)

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

# Components:

→ 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

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Sauté for 5 to 6 minutes until vegetables are 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 chicken is cooked through.
05 - Remove cooked 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 bay leaf. Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle soup into bowls and serve hot. Garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in an hour flat, which means dinner can be on the table before you know it.
  • The collard greens are packed with nutrients but taste nothing like something you should eat—they're genuinely delicious.
  • One pot, minimal cleanup, and somehow it tastes like you spent all afternoon on it.
02 -
  • Don't skip removing the bay leaf or you risk someone biting into it, which is a kitchen moment nobody forgets.
  • The greens need that full 10 to 15 minutes; rushing them means you get tough, bitter leafiness instead of that tender, almost sweet finish.
03 -
  • Cook your chicken whole or in large pieces instead of cubed—it shreds into better, more forgiving pieces that stay tender in the broth.
  • If you're unsure about doneness, an instant-read thermometer removes all doubt; chicken is safe at 165°F and tastes better when you stop right there.
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