Collard Greens Chicken Vegetable Soup

This Collard Greens, Chicken and Vegetable Soup is a hearty, nourishing bowl of comfort that combines tender shredded chicken, potatoes, and vitamin-rich greens in a flavorful broth. It is the perfect meal for those looking for something wholesome, filling, and easy to prepare on a busy weeknight.

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With its vibrant colors and savory aroma, this American-style soup brings warmth to the table. The combination of classic soup vegetables and earthy greens creates a balanced dish that is both light and satisfying.

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

To ensure the best quality, always check broth labels for potential allergens or gluten if using prepared stock. Shredding the chicken while it is still warm will give you the best texture for the soup.

Varianten und Anpassungen

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

Serviervorschläge

Serve this soup hot with a fresh garnish of herbs. For extra depth and a bit of brightness, add a splash of lemon juice or a pinch of chili flakes to each bowl just before serving.

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Whether you are seeking a healthy weeknight dinner or a cozy meal to share with family, this Collard Greens, Chicken and Vegetable Soup is a versatile and delicious choice that never fails to satisfy.

Recipe Questions & Answers

→ Can I use other greens instead of collard greens?

Yes, kale or Swiss chard work beautifully as substitutes. Both offer similar texture and nutrition, though kale may cook slightly faster than collard greens.

→ How long does this soup keep in the refrigerator?

This soup stores well for 4-5 days in an airtight container. The flavors often develop and improve after a day or two. Reheat gently on the stovetop.

→ Can I make this soup in a slow cooker?

Absolutely. Sauté the aromatics first, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, shredding the chicken near the end.

→ What type of potatoes work best?

Yukon Gold or red potatoes hold their shape well during simmering. Russets work but may break down more, naturally thickening the broth.

→ Can I freeze this soup?

Yes, freeze for up to 3 months. The potatoes may soften slightly upon reheating, but texture remains good. Cool completely before freezing in freezer-safe containers.

→ How can I add more protein?

Stir in 1/2 cup cooked white beans, chickpeas, or corn during the last 10 minutes. You could also use extra chicken thighs for heartier portions.