Pin it My neighbor handed me a bundle of collard greens from her garden one rainy Saturday, insisting they were better than anything at the store. I had chicken thawing and a bag of potatoes going soft, so I threw together what turned into the most comforting pot of soup I'd made in months. The kitchen steamed up, the windows fogged over, and by the time I sat down with a bowl, I couldn't believe something so simple tasted this good. It's been my cold-weather standby ever since. Sometimes the best recipes start with what you already have.
I made this the first time my sister came over after her second baby was born, and she nearly cried when I handed her the container to take home. She texted me later that night saying it was the first real meal she'd eaten sitting down in days. That's when I realized this soup wasn't just filling, it was the kind of thing that actually helps. Now I keep a few servings in the freezer just in case someone needs it.
Ingredients
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier and shred beautifully, but breasts work just fine if that's what you have on hand.
- Yellow onion: The base of the flavor, sweet and mellow once it softens in the oil.
- Carrots and celery: These add natural sweetness and a slight crunch that balances the tender greens.
- Potatoes: They thicken the broth just a little and make the soup more satisfying without feeling heavy.
- Collard greens: Remove the tough stems and chop the leaves, they'll shrink down and turn incredibly tender as they simmer.
- Garlic: Fresh is best, it blooms in the oil and fills the whole kitchen with warmth.
- Chicken broth: Low-sodium gives you control over the salt, and homemade is even better if you have it.
- Bay leaf, thyme, oregano: These dried herbs build a quietly complex flavor that tastes like you simmered it all day.
- Olive oil: Just enough to sauté the vegetables and start everything off with a little richness.
- Salt and black pepper: Taste as you go, the soup needs more seasoning than you think once the greens go in.
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat and add the onion, carrots, and celery. Let them cook for 5 to 6 minutes, stirring occasionally, until they smell sweet and the onion turns translucent.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute, until it's fragrant but not browned. This step makes all the difference.
- Build the soup base:
- Add the chicken, potatoes, broth, bay leaf, thyme, oregano, salt, and pepper to the pot. Bring everything to a boil, then lower the heat and let it simmer uncovered for 20 minutes until the chicken is cooked through and the potatoes are tender.
- Shred the chicken:
- Use tongs to pull the chicken out onto a cutting board, then shred it with two forks. It should fall apart easily if it's done.
- Finish with the greens:
- Return the shredded chicken to the pot and stir in the chopped collard greens. Simmer for another 10 to 15 minutes until the greens are soft and silky.
- Season and serve:
- Remove the bay leaf, taste the broth, and add more salt or pepper if needed. Ladle into bowls while it's still steaming hot.
Pin it One winter evening I served this to friends who swore they didn't like collard greens, and they went back for seconds without saying a word. Later one of them asked for the recipe, admitting she'd always thought greens were supposed to taste swampy. I realized then that most people just haven't had them cooked gently in something warm and welcoming. This soup changes minds quietly.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, and the flavors actually improve overnight as everything marries together. I portion it into containers right after it cools so I can grab lunch without thinking. Reheat gently on the stove over low heat, adding a splash of broth or water if it's thickened up. The microwave works too, just stir halfway through so it heats evenly.
Variations Worth Trying
If you want a little brightness, squeeze in half a lemon right before serving, it wakes up all the flavors. A pinch of red chili flakes gives it a gentle warmth without making it spicy. I've also stirred in a handful of white beans or a cup of corn when I needed to stretch it further, both add texture and make it even heartier. Kale or Swiss chard work just as well if collards aren't available, though they cook faster so add them in the last 5 minutes.
Serving Suggestions
I like this soup with a hunk of crusty bread or cornbread on the side, something to soak up the broth. It's also perfect over a scoop of brown rice if you want to make it more filling. Fresh parsley or a few chives on top add a pop of color and a hint of freshness.
- Serve with warm sourdough or biscuits for dipping.
- Top with a drizzle of hot sauce if you like a little kick.
- Pair with a simple green salad to round out the meal.
Pin it This soup has pulled me through more tired weeknights than I can count, and it never feels like leftovers. I hope it becomes one of those recipes you don't need to look up after the first time, the kind you just know by heart.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully and add extra richness to the broth. Use 3 boneless, skinless thighs as suggested in the ingredients.
- → What can I substitute for collard greens?
Kale or Swiss chard make excellent alternatives. They have similar cooking times and nutritional profiles, giving you comparable texture and flavor.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.
- → Can I make this soup in advance?
Absolutely. Prepare the full batch and refrigerate. The soup actually tastes better the next day as the flavors meld together beautifully.
- → How can I make this soup heartier?
Add 1/2 cup of cooked white beans, chickpeas, or corn during the final simmer. You can also include additional diced potatoes or serve with crusty bread.
- → Is this soup freezer-friendly?
Yes, freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The potatoes may soften slightly but the soup remains delicious.