Collard Greens Chicken Vegetable Soup

Experience the ultimate comfort in a bowl with this Collard Greens, Chicken and Vegetable Soup. This hearty and nourishing dish brings together tender shredded chicken, earthy potatoes, and vitamin-rich collard greens in a beautifully flavored, clear golden broth. It is a wholesome, easy-to-make meal that warms you from the inside out, perfect for a cozy weeknight dinner.

Save to Pinterest

The foundation of this soup begins with a classic aromatic base of sautéed onions, carrots, and celery. As the chicken simmers alongside potatoes and herbs, it creates a savory depth that perfectly complements the slightly bitter, earthy notes of the chopped collards added at the very end.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 400 g), or 3 thighs
• Vegetables: 1 large yellow onion (diced), 2 carrots (peeled and sliced), 2 celery stalks (sliced), 2 medium potatoes (peeled and diced), 4 cups collard greens (stems removed and leaves chopped), 3 garlic cloves (minced)
• Broth & Seasonings: 8 cups low-sodium chicken broth, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon dried oregano, salt and freshly ground black pepper to taste
• Oil: 2 tablespoons olive oil

Instructions

Step 1

Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes, until softened.

Step 2

Stir in the garlic and cook for 1 minute until fragrant.

Step 3

Add the chicken breasts (or thighs) to the pot, followed by the potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper.

Step 4

Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the chicken is cooked through.

Step 5

Remove the chicken from the pot and shred with two forks.

Step 6

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.

Step 7

Discard the bay leaf. Taste and adjust seasoning as desired.

Step 8

Serve hot, garnished with fresh herbs if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, always remove the tough center stems from the collard greens before chopping the leaves. Shredding the chicken immediately after removing it from the hot broth while it is still tender ensures it absorbs the flavors of the soup when returned to the pot.

Varianten und Anpassungen

If you don't have collard greens on hand, you can easily substitute them with kale or Swiss chard. For those desiring a heartier texture, adding 1/2 cup of cooked white beans or corn provides extra substance and fiber to every spoonful.

Serviervorschläge

Serve this soup piping hot in deep ceramic bowls. A fresh squeeze of lemon juice or a small pinch of chili flakes right before serving can add a vibrant brightness and a subtle kick. Garnish with a sprinkle of fresh thyme or black pepper for an elegant finish.

Save to Pinterest

This Collard Greens, Chicken and Vegetable Soup is more than just a meal; it is a restorative bowl of goodness. Simple to prepare and rich in flavor, it is destined to become a staple in your rotation of healthy, comforting recipes.

Recipe Questions & Answers

→ Can I use fresh herbs instead of dried?

Yes, substitute 1 tablespoon fresh thyme and oregano for the dried versions. Add them during the last 10 minutes of simmering to preserve their bright flavor.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually develop and deepen after a day or two. Reheat gently on the stovetop, adding a splash of broth if needed.

→ Can I make this in a slow cooker?

Absolutely. Sauté the vegetables first, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, return to the pot, and add collards for the final 30 minutes.

→ What other greens work well in this soup?

Kale, Swiss chard, or spinach make excellent substitutes. Adjust cooking time slightly—kale and chard need 10-15 minutes, while spinach only needs 2-3 minutes to wilt.

→ Is this suitable for freezing?

Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ Can I use rotisserie chicken to save time?

Certainly. Use about 3 cups shredded rotisserie chicken and skip the initial simmering step. Add the cooked chicken during the last 10 minutes with the collard greens just to heat through.