Save My grandmother always said the best soups start with the aromatics hitting hot oil, that moment when onions and carrots release their sweetness into the air. This collard green soup became my winter staple after a particularly brutal January when nothing else seemed to warm me through.
I first made this for my roommate who was recovering from the flu, and she asked for the recipe before even finishing her bowl. The way the collards hold onto the broth while keeping their texture is something special.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and shreds beautifully into the broth
- Collard greens: Remove those tough stems because they never soften enough
- Yukon Gold potatoes: They hold their shape better than russets and taste buttery on their own
- Chicken broth: Low sodium lets you control the salt level completely
- Smoked paprika: This is the secret ingredient that makes the soup taste like it simmered all day
- Lemon juice: A splash at the end brightens everything and cuts through the richness
Instructions
- Build your flavor base:
- Heat that olive oil in your soup pot over medium heat and add your onion, carrots, and celery. Let them soften for about 5 minutes until they are fragrant and starting to turn translucent.
- Add the garlic:
- Stir in the minced garlic and cook for just one minute, stirring constantly so it does not burn. Burnt garlic will make the whole soup bitter.
- Start the simmer:
- Add the chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper to the pot. Pour in the chicken broth and bring everything to a boil.
- Cook the chicken through:
- Reduce the heat to a gentle simmer, cover the pot, and cook for 20 minutes. You want the chicken fully cooked and the potatoes tender when pierced with a fork.
- Shred the chicken:
- Remove the chicken breasts from the pot and use two forks to shred them into bite-sized pieces. Return the shredded chicken back to the soup.
- Add the collards:
- Stir in the chopped collard greens and let the soup simmer uncovered for 10 to 12 minutes. You want them tender but still bright green.
- Finish with brightness:
- Stir in the lemon juice and taste the soup. Add more salt or pepper if needed, then serve hot with fresh parsley sprinkled on top.
Save This recipe has seen me through sick days, breakups, and Tuesday nights when cooking felt like too much effort but eating out was not an option either.
Making It Your Own
Kale or Swiss chard work beautifully if you cannot find collard greens at the market. I have used whatever hearty greens look freshest, and the soup never disappoints.
Serving Suggestions
A slice of crusty bread is perfect for soaking up the flavorful broth. Sometimes I serve this over brown rice when I want something more substantial.
Storage and Meal Prep
This soup keeps well in the refrigerator for up to four days and freezes beautifully for up to three months. The flavors actually develop and deepen over time.
- Let the soup cool completely before storing it
- Reheat gently on the stove, not the microwave
- Add a splash of water if it seems too thick after refrigerating
Save There is something deeply comforting about a soup that nourishes you body and soul in equal measure.
Recipe Guide
- → Can I use different greens instead of collard greens?
Absolutely. Kale or Swiss chard make excellent substitutes. Add them during the same stage as collard greens, simmering until tender but still bright in color.
- → How do I store leftovers?
Cool completely and refrigerate in airtight containers for up to 4 days. The flavors actually improve after a day. Reheat gently on the stovetetop, adding a splash of broth if needed.
- → Can I make this vegetarian?
Yes. Simply omit the chicken and use vegetable broth instead. Add a can of drained white beans or chickpeas during the last 15 minutes of cooking for protein.
- → What's the best way to shred the chicken?
Use two forks to pull the cooked chicken apart. Alternatively, let it cool slightly and use your fingers for even shred control. Return all those flavorful juices back to the pot.
- → Can I freeze this soup?
Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator. Note that potatoes may soften slightly upon reheating but remain delicious.
- → What can I serve alongside?
Crusty bread for dipping, overcooked brown rice for added heartiness, or a simple green salad. A sprinkle of fresh parsley adds brightness and color to each bowl.