Collard Greens Chicken Vegetable Soup

The first time I made collard greens soup was on a rainy Sunday when I had leftover chicken from a roasted bird and a wilting bunch of greens from my CSA box. I wasn't expecting much, honestly, just throwing things together to avoid food waste. But when that first bowl hit the table, steam rising up with the smoky paprika and bright lemon, my husband took one sip and actually said, "This is what soup should taste like." Now it's the recipe I turn to when someone needs comfort, whether it's a cold day or just a long week.

Last winter my sister was recovering from surgery and couldn't handle heavy food. I brought over a batch of this soup, and she texted me the next day saying she'd eaten it for breakfast, lunch, and dinner. There's something about the way the potatoes break down slightly to thicken the broth while the collards add that gentle bite that makes it feel like healing in a bowl. My niece, who normally turns her nose up at anything green, asked if I could leave the leftovers behind.

Ingredients

• 2 boneless skinless chicken breasts: Poaching them directly in the broth infuses every drop with flavor and yields perfectly tender meat that shreds easily
• 1 large bunch collard greens: Remove the tough stems by folding each leaf in half and slicing along the rib, then chop into ribbons about an inch wide
• 2 medium Yukon Gold potatoes: These hold their shape better than russets while still becoming creamy, and you don't need to peel them if you give them a good scrub
• 2 carrots and 2 celery stalks: The classic soup foundation that builds depth, slice them roughly the same size so they cook evenly
• 1 medium onion and 3 garlic cloves: Don't rush this step, letting the onions turn translucent and the garlic become fragrant makes all the difference
• 1.5 liters low-sodium chicken broth: Starting with low-sodium broth lets you control the seasoning since the chicken will release salt as it cooks
• 1 teaspoon smoked paprika: This is the secret ingredient that gives the soup a subtle smoky depth without any actual smoke
• 1 teaspoon dried thyme: Fresh thyme is wonderful, but dried works beautifully here and infuses the broth as it simmers
• Juice of half lemon: Don't skip this, it brightens all the earthy flavors and makes everything taste more alive

Instructions

Build your flavor foundation:

Heat olive oil in your large soup pot over medium heat, then add onion, carrots, and celery. Let them soften for about 5 minutes until the onions turn translucent and your kitchen starts to smell like something good is happening.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute, watching closely so it doesn't brown. You want it fragrant and golden, not bitter.

Simmer to tenderness:

Bring to a boil, then lower the heat to maintain a gentle simmer. Cover and cook for 20 minutes until the chicken is cooked through and the potatoes are fork-tender.

Shred and return:

Lift the chicken breasts onto a cutting board and use two forks to shred them. Return the meat to the pot, then stir in the chopped collard greens.

Finish with brightness:

Simmer uncovered for 10 to 12 minutes until the collards are tender but still vibrant. Stir in the lemon juice, taste, and adjust seasoning before serving.

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This soup has become my go-to when friends have new babies or neighbors are going through tough times. It travels well, reheats beautifully, and somehow manages to feel substantial without being heavy. Last month I made a triple batch for a church potluck, and three different people asked for the recipe before they'd even finished their first bowl.

Make It Your Own

The beauty of this soup is how gracefully it adapts to whatever you have on hand. I've made it with kale when collards weren't available, used sweet potatoes instead of Yukon Golds for a sweeter twist, and even thrown in a can of white beans when I needed to stretch the recipe further. Once you make it a few times, you'll start to sense the rhythm and can trust your instincts.

Getting The Texture Right

The key is timing each ingredient so nothing turns to mush or stays undercooked. Collards are more forgiving than delicate greens, but they still need that final 10 minutes without the lid to maintain their structure. I've learned to slice them into uniform ribbons about an inch wide, which makes for easier eating and more consistent cooking throughout the pot.

Serving Suggestions

While this soup is satisfying on its own, a slice of crusty bread for dunking takes it to another level. I've also served it over brown rice for a heartier meal, and my mother-in-law swears by crumbling a few saltines into her bowl. The leftovers pack beautifully for lunch the next day.

• Grate some Parmesan over the top if you eat dairy
• A drizzle of good olive oil just before serving adds luxurious richness
• Red pepper flakes bring gentle heat if you like a little kick

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There's something profoundly satisfying about a soup that comes together so simply yet delivers such comfort. I hope this recipe finds its way into your regular rotation the way it has in mine.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Boneless chicken thighs work beautifully and add extra richness. Simmer for 20-25 minutes until fully cooked, then shred as directed. The slightly higher fat content creates an even more flavorful broth.

→ Do I need to pre-cook collard greens before adding?

No pre-cooking needed. Simply chop the stems off, slice the leaves into ribbons, and add them directly to the simmering pot. They cook down in 10-12 minutes while maintaining pleasant texture and bright color.

→ What's the purpose of adding lemon juice at the end?

Fresh lemon juice brightens all the flavors and cuts through the richness of the chicken and potatoes. It balances the earthy collards and adds a subtle acidity that makes each spoonful taste complete.

→ Can I make this soup in a slow cooker?

Absolutely. Sauté vegetables first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred chicken, stir in collard greens during the last 30 minutes, and finish with lemon juice before serving.

→ How should I store leftovers?

Cool completely and refrigerate in airtight containers for up to 4 days. The collard greens will continue to soften. Reheat gently on the stovetop, adding a splash of broth if needed. Freeze portions for up to 3 months.

→ What can I substitute for Yukon Gold potatoes?

Red potatoes hold their shape well, while russets will break down slightly to thicken the broth. Sweet potatoes add natural sweetness and pair nicely with the smoky paprika. Adjust cooking time based on potato size.