Collard Greens Chicken Vegetable Soup

Experience true comfort with this hearty, nourishing soup featuring tender shredded chicken, potatoes, and vitamin-rich collard greens in a flavorful broth. This American-style dish is a perfect blend of wholesome ingredients and savory seasonings, designed to warm you from the inside out while providing a healthy, gluten-free, and dairy-free meal option for the whole family.

Save to Pinterest

By simmering the chicken directly in the pot with aromatic vegetables like onions, garlic, and celery, the broth develops a deep, rich flavor. The addition of potatoes provides a satisfying heartiness that makes this soup a complete main dish, while the collard greens add a vibrant color and earthy finish to every 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

For extra depth of flavor, add a splash of fresh lemon juice or a pinch of chili flakes just before serving to brighten the savory notes of the broth.

Varianten und Anpassungen

You can easily substitute the collard greens with kale or Swiss chard. For a heartier version of the soup, try adding 1/2 cup of cooked white beans or corn during the final simmering stage.

Serviervorschläge

Serve this soup piping hot in large ceramic bowls. A garnish of fresh herbs like parsley or cilantro adds a beautiful finish and a pop of freshness.

Save to Pinterest

This Collard Greens, Chicken and Vegetable Soup is a testament to how simple ingredients can create a powerful and comforting meal. Whether you are looking for a healthy dinner or a soothing lunch, this recipe delivers nutrition and flavor in every spoonful.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and add extra flavor and moisture to the soup. Use about 3 boneless, skinless thighs in place of the 2 breasts.

→ What greens can I substitute for collard greens?

Kale, Swiss chard, or spinach make excellent substitutes. Kale and chard have similar cooking times, while spinach wilts faster so add it in the last 5 minutes.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave. The soup also freezes well for up to 3 months.

→ Can I make this soup in a slow cooker?

Absolutely. Sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add collard greens in the last 30 minutes.

→ How can I make the soup more filling?

Add cooked white beans, chickpeas, or corn for extra protein and fiber. You can also increase the potato quantity or serve with crusty bread on the side.

→ What type of potatoes work best?

Yukon Gold or red potatoes hold their shape well in soup. Russet potatoes work too but may break down more, creating a slightly thicker broth.