# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), or 3 thighs
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and diced
06 - 4 cups collard greens, stems removed and leaves chopped
07 - 3 garlic cloves, minced
→ Broth & Seasonings
08 - 8 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - Salt and freshly ground black pepper to taste
→ Oil
13 - 2 tablespoons olive oil
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the chicken breasts or thighs to the pot, followed by the diced potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper.
04 - Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until the chicken is cooked through.
05 - Remove the chicken from the pot and shred it using two forks.
06 - Return the shredded chicken to the soup. Add the chopped collard greens and simmer for an additional 10 to 15 minutes until the greens are tender.
07 - Discard the bay leaf. Taste the soup and adjust seasoning as desired.
08 - Ladle the soup into bowls and serve hot. Garnish with fresh herbs if desired.
