# Components:
→ Poultry
01 - 2 boneless skinless chicken breasts
→ Vegetables
02 - 1 large bunch collard greens, 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
14 - 2 tablespoons olive oil
→ Finishing
15 - Juice of ½ lemon
16 - Fresh parsley, chopped for garnish
# Method:
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 - Add minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
03 - Place chicken breasts, diced potatoes, bay leaf, thyme, smoked paprika, salt, and pepper in the pot. Pour in the chicken broth and stir to combine.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes until chicken is fully cooked and potatoes are fork-tender.
05 - Transfer cooked chicken breasts to a cutting board. Using two forks, shred meat into bite-sized pieces. Return shredded chicken to the pot.
06 - Add chopped collard greens to the simmering soup. Cook uncovered for 10–12 minutes until greens are tender but retain their vibrant color.
07 - Stir in fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot soup into bowls. Garnish with chopped fresh parsley and serve immediately.
