Pin The first time I made this soup, it was a completely spontaneous decision after finding a beautiful bunch of collards at the farmers market. I had no grand plan, just wanted something that would make the whole house smell warm and inviting. That evening, watching the steam rise off the pot while rain tapped against the kitchen window, I knew this recipe would stay with me through many seasons.
Last winter, my neighbor was recovering from surgery and I brought over a batch of this soup. She texted me two days later asking for the recipe, saying it was the only thing that sounded good and her whole family had gone back for seconds. Thats when I realized this wasnt just soup, it was comfort you could share.
Ingredients
- Chicken breasts: Boneless and skinless keeps it lean while still delivering incredible depth to the broth
- Collard greens: Remove those tough stems completely and chop the leaves into manageable ribbons
- Yukon Gold potatoes: These hold their shape better than Russets and have a naturally creamy texture
- Carrots and celery: The classic soup foundation that builds that savory aromatic base
- Onion and garlic: Sauté these until fragrant but dont let them brown or develop bitterness
- Chicken broth: Low sodium gives you control over the final seasoning balance
- Smoked paprika: This is the secret ingredient that adds a subtle depth without overpowering
- Fresh lemon juice: A bright finish that cuts through the richness and wakes up all the flavors
Instructions
- Build the aromatic foundation:
- Heat olive oil in your largest soup pot over medium heat, then add diced onion, carrots, and celery. Let them soften and become fragrant for about 5 minutes, stirring occasionally.
- Add the garlic:
- Toss in the minced garlic and stir constantly for just 1 minute until you catch that wonderful aroma, being careful not to let it darken.
- Start the simmer:
- Nestle the chicken breasts into the pot along with potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the broth and bring everything to a gentle boil.
- Cook until tender:
- Reduce heat to low, cover, and let simmer for 20 minutes until the chicken is completely cooked through and the potatoes yield easily to a fork.
- Shred the chicken:
- Lift the chicken breasts onto a cutting board and use two forks to pull them apart into satisfying shreds. Return all that lovely chicken back to the pot.
- Add the collards:
- Stir in the chopped collard greens and simmer uncovered for 10 to 12 minutes. Watch as they transform from bright and stiff to tender and silky.
- Finish with brightness:
- Squeeze in the fresh lemon juice and taste your creation. Add more salt or pepper if needed, then ladle into bowls and garnish with parsley if you are feeling fancy.
Pin This soup has become my go to when someone needs cheering up or when the weather turns gray. There is something about the combination of tender chicken, earthy greens, and that hint of smoke that makes everything feel a little more manageable.
Making It Ahead
This soup actually tastes better the next day, giving you a perfect excuse to make a big batch. The flavors meld and deepen overnight in the refrigerator, and the collard greens become even more tender. Just reheat gently on the stove, adding a splash of broth if it has thickened too much.
Customizing Your Bowl
While this recipe is perfect as written, I have learned that soup is wonderfully forgiving. Sometimes I throw in aParmesan rind during simmering for an extra savory hit. Other times, I serve it over brown rice when I need something more substantial.
Pairing Suggestions
A slice of crusty bread is all you really need, but a simple green salad with a bright vinaigrette cuts through the richness beautifully. For a complete meal, roasted root vegetables on the side turn this into proper comfort food.
- Keep some crusty bread on hand for soaking up every last drop
- A light white wine pairs surprisingly well with the smoky notes
- Leftovers freeze beautifully for those nights when cooking feels impossible
Pin There is no wrong time for a bowl of soup this nourishing. Whether you are feeding a crowd or just yourself, this recipe delivers comfort in the most honest way possible.
Recipe Questions
- → Can I use other greens instead of collard greens?
Yes, kale or Swiss chard work beautifully as substitutes. Add them during the last 10-12 minutes of cooking to maintain their vibrant color and texture.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. The flavors actually develop and improve after a day or two. Reheat gently on the stovetetop.
- → Can I make this vegetarian?
Absolutely. Replace the chicken breasts with a can of drained white beans (such as cannellini) and use vegetable broth instead of chicken broth. The beans provide excellent protein and texture.
- → What should I serve with this soup?
Crusty bread is perfect for soaking up the flavorful broth. For a heartier meal, serve over brown rice or with a side salad. Grilled cheese sandwiches also pair wonderfully.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Consider freezing without the potatoes if you prefer them firmer, as they can become slightly soft when reheated. Thaw overnight in the refrigerator.
- → Why add lemon juice at the end?
Fresh lemon juice brightens the flavors and balances the richness of the chicken and potatoes. It's a simple finishing touch that elevates the entire dish.