Collard Greens Chicken Vegetable Soup (Printable)

Hearty soup with tender chicken, potatoes, and collard greens in savory broth. Gluten-free and nourishing.

# 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

# Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add 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 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 chicken from the pot and shred with 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 as desired. Serve hot, garnished with fresh herbs if desired.

# Chef’s Tips:

01 -
  • It comes together in under an hour, yet tastes like you've been simmering it all day.
  • The collard greens become impossibly tender and sweet, making even skeptics ask for seconds.
  • One pot means one cleanup, which feels like a small miracle on a busy evening.
02 -
  • Don't skip the initial sautéing of your aromatics, that's where real flavor is built, not in the broth alone.
  • Collard greens can turn an unappealing grayish color if overcooked, so watch them in those final minutes and stop when they're tender but still dark green.
03 -
  • Use thighs instead of breasts if you want more forgiving, juicier meat that's harder to overcook.
  • Taste your broth before using it, since quality varies wildly and it sets the tone for everything else.
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