Collard Greens Chicken Vegetable Soup

Warm up with this hearty and nourishing Collard Greens, Chicken and Vegetable Soup. Featuring tender shredded chicken, creamy potatoes, and vibrant greens simmered in a savory broth, this dish is perfect for a wholesome and comforting meal any time of year.

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This soup balances the earthy tones of collard greens with the smokiness of paprika and a bright finish of fresh lemon juice. It is an excellent choice for meal prep as the flavors continue to develop over time.

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 depth of flavor, you can add a Parmesan rind during the simmering stage, though be sure to remove it before serving. Additionally, always check your chicken broth labels for hidden gluten if you have specific dietary requirements.

Varianten und Anpassungen

If collard greens are unavailable, you can easily substitute them with kale or Swiss chard. To transform this into a vegetarian dish, omit the chicken and use vegetable broth, adding a can of drained white beans for a protein boost.

Serviervorschläge

This hearty soup is best enjoyed with a side of crusty bread or served over a portion of brown rice for an even more filling meal.

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Enjoy this wholesome Collard Greens, Chicken and Vegetable Soup as a satisfying lunch or a cozy dinner. Its blend of simple, fresh ingredients makes it a timeless recipe for any kitchen.

Recipe FAQs

→ Can I use other greens instead of collard greens?

Yes, kale or Swiss chard work well as substitutes. Both hold up nicely during simmering and provide similar texture and nutrition.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors continue to develop, making leftovers even more delicious.

→ Can I make this soup 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 until chicken and potatoes are tender.

→ Is this soup suitable for freezing?

Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I serve with this soup?

Crusty bread, cornbread, or crackers make excellent accompaniments. For a heartier meal, serve over brown rice or with a simple side salad.