Collard Greens Chicken Vegetable Soup (Print Version)

Hearty soup with tender chicken, potatoes, and collard greens in a flavorful, nourishing broth.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 14 oz) or 3 chicken 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

# How-To Steps:

01 - Heat olive oil in a large soup pot over medium heat. Add diced 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 diced potatoes, chicken broth, bay leaf, dried thyme, dried oregano, salt, and black 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 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 as desired.
08 - Ladle soup into bowls and serve hot, garnished with fresh herbs if desired.

# Expert Suggestions:

01 -
  • It's ready in an hour, which means weeknight dinner without the stress or takeout temptation.
  • Every spoonful delivers vegetables, lean protein, and that deeply satisfying warmth that makes everything feel right.
  • The collard greens stay tender without turning to mush, and they somehow taste fresher than you'd expect.
02 -
  • Don't skip removing the collard green stems—they stay tough no matter how long you simmer, and they'll wreck the texture if you leave them in.
  • Use low-sodium broth because the soup concentrates slightly as it cooks, and you can always add more salt but you can't take it out.
03 -
  • Cut your vegetables roughly the same size so everything cooks evenly and the soup feels balanced rather than chaotic.
  • Keep the heat at a gentle simmer rather than a rolling boil—the soup will be clearer, more delicate, and the chicken will stay tender instead of stringy.
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