Pin to Board Warm up your soul with this hearty Collard Greens, Chicken and Vegetable Soup. This nourishing dish combines tender shredded chicken, creamy diced potatoes, and vibrant collard greens in a perfectly seasoned broth. Whether you're looking for a wholesome family dinner or a meal-prep staple, this soup delivers comfort in every spoonful.
Pin to Board This American classic is a testament to the power of simple ingredients. By simmering the chicken directly in the broth with aromatics like thyme and smoked paprika, you create a deep, savory base that highlights the natural sweetness of the carrots and onions.
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g)
- 1 large bunch collard greens (about 300 g), stems removed and leaves chopped
- 2 medium Yukon Gold potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1.5 liters (6 cups) low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 2 tablespoons olive oil
- Juice of ½ lemon
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Step 1
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened.
- Step 2
- Add garlic and cook for 1 minute, stirring frequently.
- Step 3
- Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.
- Step 4
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through and potatoes are tender.
- Step 5
- Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.
- Step 6
- Add chopped collard greens. Simmer, uncovered, for 10–12 minutes, until greens are tender but still bright.
- Step 7
- Stir in lemon juice. Adjust seasoning as needed.
- Step 8
- Ladle into bowls, garnish with fresh parsley if desired, and serve hot.
Zusatztipps für die Zubereitung
For an extra layer of savory depth, you can add a Parmesan rind to the pot during the simmering stage; just be sure to remove it before serving the soup.
Varianten und Anpassungen
If collard greens aren't available, kale or Swiss chard make excellent substitutes. To create a vegetarian version, simply omit the chicken, use vegetable broth, and add a can of drained white beans for protein.
Serviervorschläge
To make this meal even heartier, serve the soup alongside some crusty bread for dipping or ladle it over a scoop of warm brown rice.
Pin to Board This Collard Greens, Chicken and Vegetable Soup is a reliable favorite for anyone seeking a clean, flavorful, and satisfying meal. Its simple preparation and nutrient-dense ingredients make it a perfect addition to your culinary rotation.
Common Questions
- → Can I use frozen collard greens instead of fresh?
Yes, frozen collard greens work well though they may cook faster. Add them during the last 5-8 minutes of simmering to prevent them from becoming too soft.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup stays fresh for 4-5 days. The flavors actually develop and deepen after a day or two.
- → Can I make this in a slow cooker?
Absolutely. Sauté the vegetables first, then add everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, shredding the chicken near the end.
- → What other greens can I substitute?
Kale, Swiss chard, or mustard greens all make excellent substitutes. Adjust cooking time slightly as kale may need a few extra minutes while chard cooks faster.
- → Is this soup freezer-friendly?
Yes, it freezes beautifully for up to 3 months. Consider slightly undercooking the potatoes if freezing, as they can become soft when reheated.
- → Can I use rotisserie chicken to save time?
Certainly. Skip the initial chicken cooking step and add shredded rotisserie meat when you would return the chicken to the pot. This cuts prep time significantly.