# 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
# Step-by-Step Guide:
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 and become fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add chicken breasts or thighs to the pot along with diced potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until chicken is fully cooked through.
05 - Remove cooked chicken from the pot and shred into bite-sized pieces using two forks.
06 - Return shredded chicken to the soup. Add chopped collard greens and simmer for an additional 10-15 minutes until greens are tender.
07 - Remove bay leaf from soup. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
