Tender chicken, potatoes, and collard greens simmered in a savory broth. Gluten-free, dairy-free, ready in 1 hour.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 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 5-6 minutes until vegetables soften.
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, dried oregano, salt, and pepper.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is cooked through.
05 - Remove chicken from the pot and shred using two forks into bite-sized pieces.
06 - Return shredded chicken to the soup. Add chopped collard greens and simmer for an additional 10-15 minutes until greens are tender.
07 - Discard the bay leaf. Taste and adjust seasoning with salt, pepper, or other seasonings as desired.
08 - Ladle soup into bowls and serve hot. Garnish with fresh herbs if desired.
