Collard Greens Chicken Vegetable Soup

Embrace the comfort of home cooking with this Collard Greens, Chicken and Vegetable Soup. This recipe is a masterclass in balance, combining lean protein from tender chicken with the earthy, nutrient-dense power of collard greens. Perfect for chilly evenings or when you simply need a wholesome, restorative meal, this soup brings together fresh vegetables and aromatic herbs in a savory broth that is as satisfying as it is healthy.

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The beauty of this soup lies in its layered flavors. By sautéing the classic trio of onion, carrots, and celery, you build a sweet and savory base that supports the rest of the ingredients. The potatoes add a creamy texture as they soften, while the collard greens maintain a slight bite that adds wonderful dimension to every spoonful.

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: Sauté the Base

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: Add Aromatics

Stir in the garlic and cook for 1 minute until fragrant.

Step 3: Combine Ingredients

Add the chicken breasts (or thighs) to the pot, followed by the potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper.

Step 4: Simmer

Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the chicken is cooked through.

Step 5: Shred the Chicken

Remove the chicken from the pot and shred with two forks.

Step 6: Finish with Greens

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: Final Seasoning

Discard the bay leaf. Taste and adjust seasoning as desired.

Step 8: Serve

Serve hot, garnished with fresh herbs if desired.

Zusatztipps für die Zubereitung

To ensure the best texture, be sure to remove the tough woody stems from the collard greens before chopping the leaves. For an even quicker process, you can use a rotisserie chicken—simply skip the initial boiling step for the meat and add the shredded chicken at the same time as the greens.

Varianten und Anpassungen

Feel free to customize this soup based on what you have in your pantry. You can substitute the collard greens with kale or Swiss chard if preferred. For a heartier, more protein-dense version, consider adding 1/2 cup of cooked white beans or sweet corn during the final 10 minutes of simmering.

Serviervorschläge

Garnish your bowl with a generous sprinkle of fresh parsley or cilantro to add a pop of color and brightness. This soup pairs excellently with a slice of crusty gluten-free bread or a light side salad for a complete and wholesome dinner.

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Whether you are looking to boost your veggie intake or just want a cozy meal to end the day, this Collard Greens, Chicken and Vegetable Soup is a reliable and delicious choice. Its simple preparation and robust flavors make it a recipe you will want to return to again and again. Enjoy every nourishing spoonful!

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, you can use 3 boneless, skinless chicken thighs instead of 2 breasts. Thighs will add slightly more flavor and remain tender during cooking.

→ What can I substitute for collard greens?

Kale or Swiss chard work wonderfully as alternatives. Both have similar cooking times and provide excellent nutrition and flavor.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld. Prepare fully, cool, and refrigerate. Reheat before serving.

→ How can I make this soup more filling?

Add 1/2 cup of cooked white beans, chickpeas, or corn during the last 10 minutes of cooking for extra heartiness and protein.

→ What type of potatoes work best?

Yukon Gold or red potatoes hold their shape well in soup. Russets work too but may break down more, creating a slightly thicker broth.