Collard Greens Chicken Vegetable Soup (Printable)

Tender chicken, potatoes, and collard greens in a savory broth. Gluten-free comfort food at its best.

# What you need:

→ 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

# Directions:

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, oregano, salt, and pepper.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
05 - Remove chicken from pot and shred using two forks.
06 - Return shredded chicken to 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. Serve hot, garnished with fresh herbs if desired.

# Expert tips:

01 -
  • It uses everyday ingredients you probably have in your fridge and pantry already.
  • The broth gets richer as it simmers, soaking up all the herb and vegetable flavors without any extra effort.
  • Collard greens turn silky and mild, not bitter, especially if you let them cook down slowly.
  • You can make a big batch and freeze half for a night when cooking feels impossible.
02 -
  • Don't skip removing the collard green stems, they stay tough and fibrous no matter how long you cook them.
  • If your broth tastes flat after adding the greens, it needs more salt, the greens absorb a lot of seasoning.
  • Let the soup sit for 10 minutes before serving, the flavors settle and deepen as it cools just slightly.
03 -
  • Use chicken thighs instead of breasts if you want richer, more tender meat that won't dry out.
  • Taste the soup after adding the greens and before serving, it almost always needs another pinch of salt at the end.
  • Make a double batch and freeze half in quart containers, it thaws perfectly and tastes just as good weeks later.
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