Collard Greens Chicken Vegetable Soup

The smell of collard greens simmering always pulls me back to my grandmother's tiny kitchen, where steam clouded the windows and every surface held a bowl of something prepped and waiting. She taught me that good soup takes time but rewards patience, and that the humblest ingredients could sing when treated right. I've carried that lesson through years of apartment cooking, especially on those gray Sundays when nothing comforts quite like a pot bubbling away on the stove.

Last winter, my roommate came home from a terrible shift at the hospital to find this soup simmering on the stove. She stood in the doorway, shoulders dropping, and said she could smell it from the hallway. We ate it standing up in the kitchen, burning our tongues slightly because neither of us could wait for it to cool. Sometimes food isn't just dinner, it's exactly what someone needs before they even know they need it.

Ingredients

• 2 boneless skinless chicken breasts: Poaching them directly in the broth keeps everything incredibly moist and infuses the liquid with flavor
• 1 large bunch collard greens: Remove those tough stems completely and chop the leaves into ribbons so they cook evenly
• 2 medium Yukon Gold potatoes: These hold their shape better than russets while still lending a creamy texture to the broth
• 2 carrots and 2 celery stalks: The classic soup foundation that builds depth from the bottom up
• 1 medium onion and 3 garlic cloves: Sautéed first to create that aromatic base that makes your whole kitchen smell inviting
• 1.5 liters low-sodium chicken broth: Starting with low-sodium lets you control exactly how salty the final soup becomes
• 1 teaspoon smoked paprika: This adds a subtle warmth and depth that makes people ask what your secret ingredient is
• Juice of ½ lemon: Added at the very end to brighten everything and cut through the richness

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Build your flavor foundation:

Heat olive oil in your large soup pot over medium heat and add onion, carrots, and celery, sautéing for 5 to 6 minutes until they're softened and fragrant. Stir in garlic for just 1 minute until it's aromatic, taking care not to let it brown.

Start the simmer:

Add chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper to the pot. Pour in the chicken broth and bring everything to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes until the chicken is cooked through and potatoes are tender.

Shred and incorporate:

Remove the chicken breasts from the pot and shred them with two forks, returning the meat back to the soup. Add chopped collard greens and simmer uncovered for 10 to 12 minutes until they're tender but still vibrant.

Finish bright:

Stir in lemon juice and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley if you have it, and serve while steamy.

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This soup became my go-to gift for new parents and sick friends because it freezes beautifully and reheats like a dream. There's something about delivering a container of homemade soup that feels more personal than almost any other food.

Making It Your Own

Kale or Swiss chard work perfectly here if collard greens aren't available, though they'll cook more quickly so add them in the last 5 minutes. For a vegetarian version, skip the chicken entirely and use vegetable broth with a can of drained white beans for protein.

Serving Ideas

Crusty bread is non-negotiable for soaking up that flavorful broth, though a simple green salad with bright vinaigrette makes a nice fresh contrast. If you're feeling extra hungry, ladle it over cooked brown rice for a meal that sticks to your ribs.

Make-Ahead Magic

This soup actually tastes better the next day when all the flavors have had time to mingle and deepen. Make a double batch on Sunday and you're set for lunches that'll make your coworkers jealous.

• Cool completely before refrigerating, and always reheat gently over low-medium heat
• The potatoes will continue absorbing liquid overnight, so add a splash of broth when reheating
• Freeze in portion-sized containers for those nights you just can't even with cooking

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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There's nothing quite like standing over a steaming pot with wooden spoon in hand, knowing you're about to feed people something truly nourishing.

Recipe FAQ

→ Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. The potatoes may absorb some broth, so add a splash of water or broth when reheating.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove. Note that potatoes may become slightly softer after freezing.

→ What can I substitute for collard greens?

Kale, Swiss chard, or spinach work well as alternatives. Keep in mind that spinach cooks much faster, so add it during the last 2-3 minutes of simmering to maintain its texture.

→ How do I know when the chicken is fully cooked?

The chicken breasts should reach an internal temperature of 165°F (74°C). You can also check by cutting into the thickest part—the meat should be opaque throughout with no pink remaining.

→ Can I use rotisserie chicken instead?

Yes, shred about 2-3 cups of rotisserie chicken and add it during the last 10 minutes of cooking to heat through. This reduces total cooking time significantly while still delivering great flavor.