Collard Greens Chicken Vegetable Soup

Warm your soul with a bowl of this Collard Greens, Chicken and Vegetable Soup. This hearty and nourishing dish combines tender shredded chicken, hearty potatoes, and vitamin-rich collard greens in a savory, aromatic broth. It is the perfect meal for anyone seeking a wholesome, gluten-free, and dairy-free dinner that doesn't compromise on flavor.

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This soup relies on a classic base of sautéed onions, carrots, and celery to build a deep foundation of flavor. By simmering the chicken directly in the broth with potatoes and dried herbs, every ingredient becomes infused with savory goodness, resulting in a comforting meal that feels both light and filling.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g), or 3 thighs
• 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
• 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
• 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 bring out more complexity in the broth, add a fresh splash of lemon juice or a pinch of chili flakes right before serving. These simple additions brighten the earthy tones of the collard greens and add a subtle warmth.

Varianten und Anpassungen

If you don't have collard greens on hand, kale or Swiss chard make excellent substitutes. For those wanting an even heartier soup, consider stirring in 1/2 cup of cooked white beans or sweet corn during the final few minutes of cooking.

Serviervorschläge

Serve this vibrant soup hot in deep bowls. It pairs wonderfully with a side of crusty gluten-free bread or a simple side salad. A garnish of fresh parsley or cilantro can add a pop of color and freshness to each serving.

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Enjoy the simplicity and health benefits of this Collard Greens, Chicken and Vegetable Soup. Whether you are recovering from a long day or simply want a nutritious meal for the family, this recipe delivers comfort in every spoonful.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully and add extra richness to the broth. Use 3 boneless, skinless thighs as indicated in the ingredient list.

→ What can I substitute for collard greens?

Kale or Swiss chard make excellent substitutes. Both will provide similar texture and nutritional benefits while maintaining the soup's hearty character.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors often improve after a day as the seasonings meld together.

→ Can I make this soup in a slow cooker?

Absolutely. Combine all ingredients except collard greens in the slow cooker. Cook on low for 6-7 hours, shred chicken, add greens, and cook 30 minutes more.

→ How can I make this soup more filling?

Add 1/2 cup cooked white beans, corn, or use an extra potato. You can also serve with crusty bread or over cooked rice for a heartier meal.

→ Should I remove the stems from collard greens?

Yes, collard green stems are tough and fibrous. Remove them by folding the leaf in half and cutting along the stem before chopping the tender leaves.