Collard Greens Chicken Vegetable Soup (Printable Version)

Hearty soup featuring tender shredded chicken, potatoes, and collard greens in a savory broth.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 6 minutes, until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chicken breasts or thighs to the pot, followed by the potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the chicken is cooked through.
05 - Remove the chicken from the pot and shred with two forks.
06 - Return the shredded chicken to the soup. Add the chopped collard greens and simmer for an additional 10 to 15 minutes, until the greens are tender.
07 - Discard the bay leaf. Taste and adjust seasoning as desired.
08 - Serve hot, garnished with fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this deeply satisfying, making weeknight dinners feel less like a chore.
  • The collard greens deliver that nutrient-dense punch without any pretense, and they soften into something almost buttery.
  • One pot means less cleanup, and the soup actually tastes better the next day when you reheat it.
02 -
  • Don't skip removing the bay leaf at the end—I learned this the hard way when a guest bit into it, and the bitterness startled everyone at the table.
  • Adding the greens at the very end is crucial because they'll turn an unappetizing gray-brown if they simmer too long with everything else.
03 -
  • Start with a slightly lower heat after bringing the pot to a boil, because a gentle simmer extracts maximum flavor without clouding the broth or toughening the chicken.
  • If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot, which releases their starch and creates a natural, delicious body without any flour or cream.
Go Back