Hearty soup with tender chicken, potatoes, and collard greens in a rich broth. Perfect wholesome meal ready in one hour.
# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
→ Vegetables
02 - 1 large bunch collard greens (approximately 10.5 ounces), stems removed and leaves chopped
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 medium onion, diced
07 - 3 garlic cloves, minced
→ Broth & Seasonings
08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon black pepper
13 - 1 teaspoon salt (or to taste)
14 - 2 tablespoons olive oil
→ Finishing
15 - Juice of ½ lemon
16 - Fresh parsley, chopped, for garnish (optional)
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened and fragrant.
02 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Place chicken breasts in the pot along with potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth, ensuring all ingredients are submerged.
04 - Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 20 minutes, or until chicken is fully cooked (internal temperature reaches 165°F) and potatoes are fork-tender.
05 - Transfer chicken breasts to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return shredded chicken to the soup pot.
06 - Stir in chopped collard greens. Simmer uncovered for 10–12 minutes, until greens are tender but retain their vibrant green color.
07 - Add lemon juice and stir well. Taste and adjust seasoning with additional salt or pepper if needed.
08 - Ladle hot soup into bowls. Garnish with fresh chopped parsley if desired. Serve immediately while hot.
