Collard Greens Chicken Vegetable Soup

This Collard Greens, Chicken and Vegetable Soup is a hearty and nourishing meal designed to warm you from the inside out. Featuring tender shredded chicken and vitamin-rich greens in a flavorful broth, it is a perfect example of healthy comfort food that is both easy to prepare and incredibly satisfying.

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The secret to this soup's depth lies in the slow-simmered chicken broth infused with aromatic thyme, oregano, and a single bay leaf. As the potatoes soften and the chicken becomes tender enough to shred, the flavors meld into a rich, savory experience that feels like home in a bowl.

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 results, use a large soup pot and have your cutting board, knife, and ladle ready. Always check broth labels for potential allergens or gluten if using prepared stock. This recipe yields 6 servings and provides 210 calories and 20g of protein per serving.

Varianten und Anpassungen

You can easily customize this soup by substituting collard greens with kale or Swiss chard. For an even heartier version, consider adding 1/2 cup of cooked white beans or corn during the final simmering stage.

Serviervorschläge

Serve this soup piping hot in deep bowls. For a rustic touch, accompany it with a side of crusty bread. Garnish with fresh herbs just before serving to add a pop of color and freshness.

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Whether you are looking for a nutritious weeknight dinner or a comforting meal to store in the fridge, this Collard Greens, Chicken and Vegetable Soup is a reliable and delicious choice. Enjoy the simplicity of fresh ingredients coming together in one pot.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this soup. Use 3 boneless, skinless thighs as they add extra flavor and remain tender during cooking.

→ What can I substitute for collard greens?

Kale or Swiss chard are excellent alternatives. They cook similarly and provide comparable nutritional benefits while maintaining the soup's hearty texture.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.

→ Can I freeze this soup?

Absolutely. Cool completely before freezing in portions. It keeps well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ How can I make this soup more filling?

Add 1/2 cup cooked white beans, corn, or wild rice during the last 10 minutes of cooking. These additions boost protein and fiber without compromising flavor.

→ Do I need to remove collard green stems?

Yes, the thick center stems are tough and fibrous. Strip the leaves away from the stems before chopping to ensure tender, pleasant texture in the finished soup.