If you are looking for a comforting, nutrient-packed soup that feels like a warm hug in a bowl, the Collard Greens Chicken and Vegetable Soup Recipe is exactly what you need. This hearty soup brings together tender chicken, earthy collard greens, and vibrant vegetables all simmered in a fragrant broth that’s both soothing and satisfying. Perfect for cozy dinners, this recipe balances delightful textures and fresh flavors that will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play an essential role in creating the perfect balance of flavor, texture, and color. From the tender chicken breasts to the bright collard greens and creamy Yukon Gold potatoes, every element enhances the soup’s irresistible character.
- 2 boneless skinless chicken breasts: Provides lean protein and a tender base for the soup.
- 1 large bunch collard greens: Adds a vibrant green color and hearty texture packed with nutrients.
- 2 medium Yukon Gold potatoes: Bring creaminess and a subtle buttery flavor once cooked.
- 2 carrots: Offer a slight sweetness and bright orange color.
- 2 celery stalks: Add a classic aromatic crunch.
- 1 medium onion: Infuses the broth with natural sweetness and depth.
- 3 garlic cloves: Bring warmth and savory notes to the soup.
- 6 cups low-sodium chicken broth: Forms the flavorful liquid base without overpowering the other ingredients.
- 1 bay leaf: Provides subtle herbal undertones.
- 1 teaspoon dried thyme: Adds earthy complexity.
- 1 teaspoon smoked paprika: Infuses a smoky depth that complements the greens beautifully.
- ½ teaspoon black pepper: Balances flavors with a gentle bite.
- 1 teaspoon salt: Enhances all ingredients to their full flavor potential.
- 2 tablespoons olive oil: Used to sauté vegetables for richer flavor and silky texture.
- Juice of ½ lemon: Brightens the soup with a fresh, zesty finish.
- Fresh parsley, chopped (optional): For a pop of color and a fresh herbal note at serving.
How to Make Collard Greens Chicken and Vegetable Soup Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, then sauté for 5 to 6 minutes until they soften and start to release their sweetness. This foundational step builds layers of flavor, setting a savory, aromatic base for your soup.
Step 2: Add Garlic
Next, stir in the minced garlic and cook for about 1 minute. Keep it moving so it doesn’t burn; garlic adds that irresistible warmth and depth that makes this soup truly special.
Step 3: Combine Ingredients
Now, add the chicken breasts, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper to the pot. Pour in the chicken broth, making sure the ingredients are fully submerged to create a rich and hearty broth.
Step 4: Simmer Soup Base
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 20 minutes, allowing the chicken to cook through and the potatoes to become tender, soaking up all the lovely flavors.
Step 5: Shred Chicken
Remove the chicken breasts from the pot and shred them finely with two forks. Return the shredded chicken to the soup to disperse its juicy tenderness throughout the broth.
Step 6: Add Greens
Stir in the chopped collard greens and simmer, uncovered, for another 10 to 12 minutes. This lets the greens soften while maintaining their bright color and slight bite, perfectly complementing the remainder of the dish.
Step 7: Finish with Lemon
Finally, stir in the juice of half a lemon to lift the whole soup with a subtle brightness. Taste and adjust seasoning with extra salt or pepper if desired, ensuring a perfectly balanced bowl of goodness.
How to Serve Collard Greens Chicken and Vegetable Soup Recipe
Garnishes
Fresh parsley sprinkled on top adds a beautiful green pop and a light herbal crispness. You can also add a small drizzle of extra virgin olive oil or a few freshly cracked black pepper flakes for a finishing touch that amps up the flavor and presentation.
Side Dishes
This soup shines on its own but pairs beautifully with crusty bread, garlic toast, or a warm cornbread muffin. These sides complement the soup’s heartiness and allow you to soak up every bit of the flavorful broth.
Creative Ways to Present
For a fun twist, serve in rustic bread bowls or use a garnish of crunchy roasted chickpeas on top for added texture. You can also drizzle a bit of tangy Greek yogurt or sour cream for a creamy contrast, making the Collard Greens Chicken and Vegetable Soup Recipe feel indulgent yet wholesome.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into airtight containers and refrigerate for up to four days. The flavors actually deepen and meld after sitting, making your next meal even more delightful.
Freezing
This soup freezes beautifully. Use freezer-safe containers or heavy-duty freezer bags and freeze for up to three months. Just remember to leave some space at the top as the liquid will expand when frozen.
Reheating
Reheat the soup gently on the stove over medium heat or in the microwave, stirring occasionally. Add a splash of chicken broth or water if it seems too thick. Avoid boiling to keep the chicken tender and the greens vibrant.
FAQs
Can I use a different type of greens if I don’t have collard greens?
Absolutely! Kale or Swiss chard make great substitutes, offering similar texture and flavor profiles. Just adjust cooking time slightly as they may soften faster than collards.
Is this soup suitable for meal prepping?
Yes! It stores well and reheats nicely, making it perfect for preparing in advance. Just keep the lemon juice separate if you want to preserve the freshest citrus flavor before serving.
Can I make this recipe vegetarian?
Definitely, swap the chicken breasts for hearty beans like cannellini or chickpeas and use vegetable broth instead of chicken broth. You’ll still get immense flavor and a nourishing meal.
How spicy is the soup with smoked paprika?
Smoked paprika adds a mild smoky flavor rather than heat, so this soup remains savory and approachable for all palates. You can always add a pinch of cayenne if you prefer some extra kick.
What is the best way to clean collard greens?
Remove the tough stems and wash the leaves thoroughly in cold water to remove grit and dirt. Dry them well before chopping to avoid diluting the soup.
Final Thoughts
There is something truly special about the Collard Greens Chicken and Vegetable Soup Recipe that makes it both nourishing and soul-soothing. It’s a balanced, wholesome dish with harmonizing flavors and textures that you will want to make time and time again. I can’t wait for you to try it out and enjoy the cozy warmth it brings to your table.
Print
Collard Greens Chicken and Vegetable Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southern American
Description
A hearty and nutritious Collard Greens Chicken Vegetable Soup, combining tender shredded chicken, fresh collard greens, and a medley of vegetables simmered in a flavorful broth. This comforting soup is perfect for a wholesome meal and is seasoned with smoked paprika, thyme, and a hint of lemon juice for brightness.
Ingredients
Protein
- 2 boneless skinless chicken breasts (approximately 14 ounces)
Vegetables
- 1 large bunch collard greens (approximately 10.5 ounces), 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
Liquids and Seasonings
- 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
- Sauté Aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and aromatic.
- Add Garlic: Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning and to release its fragrance.
- Combine Ingredients: Add the whole chicken breasts, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper to the pot. Pour in the chicken broth to cover ingredients.
- Simmer Soup Base: Bring the mixture to a boil, then reduce heat to a low simmer. Cover the pot and cook for about 20 minutes, or until the chicken is cooked through and potatoes are tender.
- Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Discard any bones if present. Return the shredded chicken to the soup.
- Add Greens: Add the chopped collard greens to the pot. Simmer uncovered for 10 to 12 minutes, or until the greens are tender but still vibrant green in color.
- Finish with Lemon: Stir in the juice of half a lemon to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with chopped fresh parsley if desired. Serve hot and enjoy.
Notes
- Use low-sodium broth to control salt levels, adjusting seasoning at the end.
- For a spicier twist, add a pinch of crushed red pepper flakes during sautéing.
- Collard greens can be substituted with kale if preferred.
- If you want a thicker soup, mash some of the potatoes into the broth before adding the greens.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
