Hearty soup with tender chicken, potatoes, and collard greens in a rich, flavorful broth. Perfect wholesome meal ready in one hour.
# Ingredients:
→ 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
# Directions:
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 - Add chicken breasts, diced potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in 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 cooked through and potatoes are fork-tender.
05 - Transfer cooked chicken breasts to a cutting board. Shred using two forks, then return meat to the pot.
06 - Stir in chopped collard greens. Simmer uncovered for 10-12 minutes until greens are tender but retain their vibrant color.
07 - Add lemon juice and stir well. Taste and adjust salt or pepper as needed.
08 - Ladle hot soup into bowls. Garnish with fresh parsley if desired. Serve immediately.
