Collard Greens Chicken and Vegetable Soup (Printable Version)

Hearty soup with tender chicken, potatoes, and collard greens in a rich, savory broth.

# Ingredient List:

→ 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 the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chicken breasts (or thighs) to the pot, followed by the 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 the chicken is cooked through.
05 - Remove the chicken from the pot and shred with two forks.
06 - Return the shredded chicken to the soup. Add the chopped collard greens and simmer for an additional 10-15 minutes until the greens are tender.
07 - Discard the bay leaf. Taste and adjust seasoning as desired.
08 - Serve hot, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • It transforms tough bitter collard greens into something silky and sweet without losing their character
  • The broth becomes incredibly rich from the chicken poaching right in the soup, meaning more flavor and less work
  • This is one of those rare soups that actually tastes better on day two, so batch cooking is basically built in
02 -
  • Removing the tough stems from collard greens before chopping is non negotiable because they stay woody no matter how long you cook them
  • The soup will continue to thicken as it sits in the refrigerator because the potatoes break down slightly
  • Adding the greens at the end prevents them from becoming mushy while still getting tender enough to eat
03 -
  • Use kitchen shears to cut the collard greens right into the pot after rolling them into tight bundles
  • If you have leftover rotisserie chicken you can skip the raw chicken and add shredded meat during the last 10 minutes
  • A pinch of red pepper flakes in the initial vegetable sauté adds warmth without making it spicy
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