Collard Greens Chicken Vegetable Soup

A hearty and nourishing soup featuring tender shredded chicken, creamy potatoes, and vibrant collard greens simmered in a flavorful broth. Perfect for a wholesome meal any time of year, this soup is a comforting staple that provides a satisfying balance of protein and vegetables.

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This American-style soup brings together simple pantry staples like carrots, celery, and onions with the earthy goodness of collard greens. The addition of Yukon Gold potatoes ensures a creamy texture in every spoonful, while the chicken broth base remains light and refreshing.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 400 g)
• Vegetables: 1 large bunch collard greens (about 300 g), stems removed and leaves chopped; 2 medium Yukon Gold potatoes, peeled and diced; 2 carrots, peeled and sliced; 2 celery stalks, diced; 1 medium onion, diced; 3 garlic cloves, minced
• Broth & Seasonings: 1.5 liters (6 cups) low-sodium chicken broth; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; ½ teaspoon black pepper; 1 teaspoon salt (or to taste); 2 tablespoons olive oil
• Finishing: Juice of ½ lemon; Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened.

Step 2

Add garlic and cook for 1 minute, stirring frequently.

Step 3

Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.

Step 4

Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through and potatoes are tender.

Step 5

Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.

Step 6

Add chopped collard greens. Simmer, uncovered, for 10–12 minutes, until greens are tender but still bright.

Step 7

Stir in lemon juice. Adjust seasoning as needed.

Step 8

Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Zusatztipps für die Zubereitung

For extra flavor, you can add a Parmesan rind during the simmering process to infuse the broth with a salty, umami depth; just remember to remove the rind before serving. Ensure the chicken is shredded with two forks to achieve the best texture for the soup.

Varianten und Anpassungen

If you prefer a different green, you can easily substitute kale or Swiss chard for the collard greens. To make this recipe vegetarian, omit the chicken and use vegetable broth, adding a can of drained white beans to maintain the protein content.

Serviervorschläge

This hearty soup is excellent served with a side of warm, crusty bread for dipping. For an even more filling meal, you can serve the soup over a bed of cooked brown rice.

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Garnish your bowl with fresh parsley and a final squeeze of lemon to brighten the flavors before enjoying this wholesome and satisfying American classic.

Recipe Questions & Answers

→ Can I use other greens instead of collard greens?

Yes, kale or Swiss chard work beautifully as substitutes. Both hold up well during simmering and offer similar nutritional benefits.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors often develop and improve after a day or two.

→ Can I make this in a slow cooker?

Absolutely. Sauté vegetables first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, shredding chicken before serving.

→ What can I serve with this soup?

Crusty bread, cornbread, or serve over brown rice for a heartier meal. A simple side salad also complements the warm, savory flavors.

→ Is this soup freezer-friendly?

Yes, freeze for up to 3 months. Slightly undercook the greens when reheating to maintain their texture and vibrant color.