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
Scale
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.
