Collard Greens Chicken Vegetable Soup

I used to think collard greens were only meant for long slow braises until a rainy Tuesday forced my hand. My fridge was nearly empty except for a bunch of greens and a couple of chicken breasts. I decided to throw them into a pot together and the result was surprisingly light yet deeply satisfying. Now whenever the wind picks up outside this is the first pot I put on the stove. It feels like a warm hug for my kitchen.

Last winter I made a double batch of this when my neighbor was feeling under the weather. I remember the steam fogging up my glasses as I ladled it into jars to walk over. There is something profoundly grounding about the rhythmic chopping of carrots and celery while the broth begins to simmer. It turned a dreary afternoon into a small celebration of simple ingredients.

Ingredients

• Chicken Breasts: I prefer poaching them directly in the broth because it keeps the meat juices locked inside for a tender finish.
• Collard Greens: Removing the tough center ribs is a meditative task that ensures every bite is soft and pleasant.
• Yellow Onion: Sautéing these until they are just translucent creates a sweet foundation that carries the whole soup.
• Carrots and Celery: These classic aromatics provide a familiar crunch and a boost of natural color to the bowl.
• Potatoes: Chopping them into small cubes allows them to cook quickly and release just enough starch to body the liquid.
• Garlic: Adding the minced cloves late in the sauté process prevents them from turning bitter or burning.
• Chicken Broth: A low sodium version lets you control the final saltiness exactly how you like it.
• Herbs: The combination of thyme and oregano brings an earthy garden fresh depth to every spoonful.
• Olive Oil: Using a good quality oil at the start helps carry the flavors of the vegetables into the broth.

Instructions

Soften the base:

Sizzle the onions carrots and celery in the oil until the kitchen smells like a lazy Sunday afternoon. Watch for the onions to turn clear and soft before you move to the next step.

Incorporate the garlic:

Stir in the garlic for just a minute until the sharp scent turns mellow and inviting. Do not let it brown or it might change the delicate flavor of the broth.

Build the broth:

Gently lower the chicken and potatoes into the pot before drowning them in the savory liquid and dried herbs. Ensure the chicken is fully submerged so it cooks evenly in the bubbling heat.

Simmer to perfection:

Let the pot bubble softly while the chicken absorbs the aromatic steam and the potatoes begin to soften. This quiet time is when all those different flavors finally start to introduce themselves to one another.

Shred the meat:

Lift the chicken out and use two forks to pull it into rustic bite sized pieces. The meat should pull apart easily if it has spent enough time in the heat.

Wilt the greens:

Fold the chicken and collards back into the pot until the leaves turn a vibrant deep emerald. This only takes a few minutes and adds such a beautiful texture to the soup.

Final seasoning:

Fish out the bay leaf and take a careful sip to see if it needs one last pinch of salt. You can add a little pepper here too if you like a bit of a back note.

Save

One evening my youngest helped me strip the collard leaves from their stems for the very first time. We made a game of seeing who could make the biggest pile of green ribbons. That pot of soup tasted better than usual simply because of the extra laughter we stirred in.

Choosing Your Greens

Not all greens are the same but this pot is very forgiving of whatever you have on hand. If you swap the collards for kale the texture will be slightly different but just as lovely. I once tried it with Swiss chard from the garden and the colors were absolutely stunning in the light.

The Magic of Shredding

There is something about shredded chicken that feels more homemade than neat little cubes. It catches more of the broth in its fibers and makes every spoonful feel substantial. I always use two old forks that have been in my drawer for years to get that perfect rustic texture.

Customizing Your Bowl

If you want to change things up there are a few easy ways to make this soup your own. I sometimes find myself reaching for the pantry to add one last little boost of flavor. It is the kind of recipe that grows with you and adapts to your mood.

• A squeeze of fresh lemon right before serving adds a bright zing that wakes up the palate.
• Throw in some white beans if you want even more protein and heartiness in your bowl.
• Keep the stems from the collards to use in your next homemade vegetable stock.

Save

I hope this soup brings as much comfort to your table as it consistently brings to mine. Enjoy every steaming spoonful and the quiet moments in between.

Recipe FAQs

→ Can I use other greens instead of collard greens?

Yes, kale or Swiss chard make excellent substitutes. Both hold up well during cooking and provide similar nutritional benefits.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 4 days. The flavors often deepen and improve after a day or two.

→ Can I make this soup in a slow cooker?

Absolutely. Sauté vegetables first, then add all ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

→ Is this soup freezer-friendly?

Yes, it freezes beautifully for up to 3 months. Cool completely before storing in freezer-safe containers, leaving space for expansion.

→ What can I serve with this soup?

Crusty bread, cornbread, or crackers make perfect accompaniments. A simple side salad also rounds out the meal nicely.

→ Can I use rotisserie chicken to save time?

Certainly. Skip the initial chicken cooking step, shred about 2 cups of rotisserie meat, and add it during the last 15 minutes of simmering.