Collard Greens Chicken Vegetable Soup

Warm your soul with this hearty Collard Greens, Chicken and Vegetable Soup. It’s a nourishing blend of tender shredded chicken, diced potatoes, and vitamin-rich collard greens simmered in a savory, aromatic broth. This meal is the perfect balance of comfort and nutrition, designed to satisfy the whole family.

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This soup relies on basic pantry staples and fresh produce to create a deep, layered flavor profile. By simmering the chicken directly in the broth with herbs like thyme and oregano, every bite is infused with savory goodness. It is an ideal dish for meal prepping or cozy weeknight dinners.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g), or 3 thighs
• 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
• 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
• 2 tablespoons olive oil

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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, be sure to remove the tough center stems from the collard greens before chopping. Simmering the soup uncovered allows the broth to reduce slightly, concentrating the flavors of the vegetables and poultry.

Varianten und Anpassungen

You can easily substitute collard greens with kale or Swiss chard depending on what is available. For a heartier version, consider adding 1/2 cup of cooked white beans or corn during the final 10 minutes of simmering.

Serviervorschläge

Serve this soup in rustic bowls with a side of crusty bread. For a bright finish, add a splash of fresh lemon juice or a pinch of chili flakes just before serving to enhance the aromatic herbs.

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Whether you're looking for a vitamin-packed lunch or a comforting dinner, this Collard Greens, Chicken and Vegetable Soup delivers a wholesome and delicious experience in every spoonful. Enjoy the simplicity of fresh ingredients cooked to perfection.

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Recipe FAQs

→ How do I prepare collard greens for soup?

Remove the tough stems by folding each leaf in half and cutting along the stem. Stack the leaves and chop into bite-sized pieces. The greens will cook down significantly in the hot broth.

→ Can I use rotisserie chicken instead of raw chicken breasts?

Absolutely. Skip steps 4 and 5, add shredded rotisserie chicken during the last 10-15 minutes of simmering just to heat through. This reduces total cooking time to about 30 minutes.

→ What vegetables work well as substitutes?

Kale or Swiss chard can replace collard greens. Try sweet potatoes instead of regular potatoes for added sweetness. Add diced tomatoes or green beans for extra variety and nutrition.

→ How long does this soup keep in the refrigerator?

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

→ Can I freeze this soup?

Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove.

→ How can I make this soup more filling?

Add cooked white beans, corn, or small pasta shapes during the last 10 minutes. Serve with crusty bread or crackers for a complete meal that will satisfy even heartier appetites.