Collard Greens Chicken Vegetable Soup

The rain had been hammering against my kitchen window for three straight days when I finally decided to make this soup. I had a bunch of collard greens wilting in the crisper drawer and some chicken thighs that needed cooking, so I threw everything into my biggest pot. Something about that first spoonful made the gray outside feel cozy instead of gloomy. Now whenever the forecast turns bleak, my husband asks if Im making that green soup.

My grandmother never measured anything when making soup, but she taught me to trust my senses. She would stand over the pot, inhale deeply, and somehow know exactly what was missing. I still find myself doing that same little lean over the steam, checking if the herbs need another pinch or if the garlic needs more time to bloom. Some days I swear I can hear her saying add more salt, baby, it needs to sing.

Ingredients

• Chicken breasts or thighs: Thighs add more richness but breasts keep it lighter, either way shred them while warm
• Yellow onion, carrots, celery: This classic trio builds the foundation, take your time softening them properly
• Garlic cloves: Freshly minced makes a difference, avoid the jarred stuff for this one
• Chicken broth: Low sodium lets you control the salt, homemade stock elevates it to another level
• Collard greens: Remove those tough stems and chop the leaves into bite sized pieces
• Potatoes: They break down slightly and naturally thicken the broth as they simmer
• Dried thyme and oregano: These Mediterranean herbs bridge the gap between chicken and greens
• Olive oil: A good quality oil makes the sautéed vegetables taste sweeter

Instructions

Build your flavor base:

Heat olive oil in a large soup pot over medium heat, then add onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables soften and the onions turn translucent.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or it will turn bitter.

Start the simmer:

Add the chicken, potatoes, broth, bay leaf, thyme, oregano, salt, and pepper. Bring everything to a boil, then reduce heat and simmer uncovered for 20 minutes until the chicken is fully cooked through.

Shred the chicken:

Remove the chicken from the pot and use two forks to shred it into bite sized pieces while its still warm.

Add the greens:

Return the shredded chicken to the pot, stir in the chopped collard greens, and simmer for another 10 to 15 minutes until the greens are completely tender.

Finish and serve:

Discard the bay leaf, taste the soup, and adjust the seasoning as needed before serving hot.

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Last winter my neighbor was recovering from surgery and I dropped off a container of this soup. She texted me two days later saying it was the first thing that actually made her feel like eating again. Sometimes the simplest food does the heaviest lifting.

Making It Your Own

I have found that a splash of apple cider vinegar right before serving brightens everything up without making it taste acidic. The acid cuts through the richness and makes all the vegetables taste more like themselves. A tiny pinch of red pepper flakes adds warmth that builds slowly in the background.

Storage Solutions

This soup actually tastes better on day two when all the flavors have had time to marry properly. Let it cool completely before refrigerating, and never put a hot pot directly into the fridge or it will raise the temperature of everything else inside. The potatoes will absorb more liquid overnight, so keep some extra broth on hand for reheating.

Perfect Pairings

Cornbread feels like the obvious choice but something crusty and sourdough holds up better when dunked. A simple green salad with a bright vinaigrette cuts through the heaviness. For wine, a sauvignon blanc has enough acid to complement but not overwhelm.

• Freeze individual portions for lunch emergencies
• Double the batch because it disappears faster than expected
• Keep some fresh lemon wedges on hand for squeezing at the table

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There is something profoundly comforting about a soup that asks so little but gives so much back. Hope this pot warms your kitchen the way it has warmed mine.

Recipe FAQs

→ Can I use other greens instead of collard greens?

Yes, kale or Swiss chard work beautifully as substitutes. Adjust cooking time slightly as kale may need less time while chard cooks similarly to collards.

→ How long does this soup keep in the refrigerator?

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

→ Can I make this soup in a slow cooker?

Absolutely. Sauté vegetables first, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, shredding chicken at the end.

→ Is this soup freezer-friendly?

Yes, it freezes well for up to 3 months. Cool completely before storing in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I serve with this soup?

Crusty bread, cornbread, or simple crackers make perfect accompaniments. A light side salad also complements the hearty, nourishing nature of this soup.