Pin It Warm up with a bowl of this hearty and nourishing Collard Greens, Chicken and Vegetable Soup. This dish combines tender shredded chicken and creamy Yukon Gold potatoes with the vibrant bite of fresh collard greens. Simmered in a savory broth seasoned with smoked paprika and thyme, it is a perfect wholesome meal that feels both light and satisfying at any time of year.
Pin It The beauty of this soup lies in its balance of textures. As the vegetables soften and the chicken poaches directly in the broth, it creates a rich base for the greens. The addition of fresh lemon juice at the end brightens the earthy notes of the collard greens, resulting in a well-rounded and comforting dish.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g)
- Vegetables: 1 large bunch collard greens (about 300 g), stems removed and leaves chopped; 2 medium Yukon Gold potatoes, peeled and diced; 2 carrots, peeled and sliced; 2 celery stalks, diced; 1 medium onion, diced; 3 garlic cloves, minced
- Broth & Seasonings: 1.5 liters (6 cups) low-sodium chicken broth, 1 bay leaf, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon black pepper, 1 teaspoon salt, 2 tablespoons olive oil
- Finishing: Juice of ½ lemon, fresh parsley for garnish (optional)
Instructions
- Step 1
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened.
- Step 2
- Add garlic and cook for 1 minute, stirring frequently.
- Step 3
- Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.
- Step 4
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through and potatoes are tender.
- Step 5
- Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.
- Step 6
- Add chopped collard greens. Simmer, uncovered, for 10–12 minutes, until greens are tender but still bright.
- Step 7
- Stir in lemon juice. Adjust seasoning as needed.
- Step 8
- Ladle into bowls, garnish with fresh parsley if desired, and serve hot.
Zusatztipps für die Zubereitung
For extra flavor, you can add a Parmesan rind during the simmering process; just remember to remove it before serving. Also, ensure you check your chicken broth label for hidden gluten or allergens if using pre-made stock.
Varianten und Anpassungen
If collard greens aren't available, you can substitute kale or Swiss chard. To make this recipe vegetarian, omit the chicken and use vegetable broth, adding a can of drained white beans for protein.
Serviervorschläge
Serve this soup with crusty bread for dipping or spoon it over a bowl of brown rice for a heartier, more filling meal.
Pin It Enjoy this wholesome bowl of comfort. With 220 calories and balanced macros, it is a guilt-free way to stay satisfied and healthy throughout the week.
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 a few extra minutes while chard cooks faster.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after a day. Reheat gently on the stovetop.
- → Can I make this soup vegetarian?
Absolutely. Omit the chicken and use vegetable broth instead. Add a can of drained white beans or chickpeas during the last 10 minutes to maintain protein content.
- → What can I serve with this soup?
Crusty bread, cornbread, or crackers make excellent accompaniments. For a heartier meal, serve over cooked brown rice or with a side salad.
- → Can I freeze this soup?
Yes, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of broth if needed.
- → How do I prevent the potatoes from getting mushy?
Dice potatoes evenly and don't overcook them. Simmer just until tender when pierced with a fork, about 20 minutes. The residual heat will continue cooking them slightly.