Pin It The first time I made this Collard Greens, Chicken and Vegetable Soup was during that unexpected cold snap last spring when the garden was just beginning to flourish. My collard greens had somehow survived the winter and were growing in abundance, their deep green leaves practically begging to be harvested. Standing at the kitchen window watching the rain, I decided a hearty soup would be the perfect answer to the chill in the air.
Last winter, my neighbor Sarah came down with a terrible cold, and I remembered how my mother would always make chicken soup when anyone was sick. I gathered my ingredients, pulled out my largest pot, and set to work chopping vegetables with the kitchen windows steaming up against the cold outside. When I delivered the soup, Sarah texted me later saying it was the first thing she could actually taste in days, and somehow that made the simple act of sharing food feel like genuine medicine.
Ingredients
- Boneless chicken breasts or thighs: I prefer thighs for their richer flavor and tendency to stay tender, but breasts work beautifully if youre looking for something leaner.
- Collard greens: These sturdy greens hold up wonderfully in hot soup without disintegrating, and their slight bitterness balances the sweetness of the carrots and onions.
- Potatoes: They add satisfying heartiness and help thicken the broth slightly as they release their starch during cooking.
- Aromatic vegetables: The holy trinity of onion, carrot, and celery creates that unmistakable soup base that smells like comfort itself.
- Herbs and seasonings: Dried herbs work perfectly here, infusing the broth during the simmering process without needing to worry about fresh ones wilting.
Instructions
- Create your flavor base:
- Heat olive oil in your largest soup pot and add the diced onions, carrots, and celery, letting them sizzle gently until softened. You'll know they're ready when the onions become translucent and your kitchen fills with that sweet, savory aroma.
- Build the broth:
- After adding the garlic until fragrant, nestle the chicken pieces into the vegetables, then add potatoes and pour in the broth along with herbs and seasonings. The liquid should just cover everything, creating a cozy bath for all the ingredients to meld together.
- Simmer to perfection:
- Let everything bubble gently for about 20 minutes, until the chicken is cooked through and tender enough to pull apart easily. The potatoes should offer just slight resistance when pierced with a fork.
- Shred and return:
- Fish out the chicken pieces and shred them into bite-sized pieces using two forks. The meat should pull apart easily, a sign its perfectly cooked.
- Finish with greens:
- Return the shredded chicken to the pot and add your chopped collard greens, allowing them to simmer until tender but still bright green. They'll wilt down considerably but maintain their structure, adding wonderful texture to each spoonful.
Pin It I remember making this soup for my book club last autumn when we were discussing that tear-jerker novel everyone was talking about. As we sat around my dining table with steaming bowls, the conversation flowed effortlessly, punctuated by appreciative murmurs and requests for seconds. Maria, who claims to hate all green vegetables, went back for a third helping and later asked for the recipe, proving once again that soup has this magical ability to convert even the most stubborn palates.
Make It Your Own
The beauty of this soup lies in its flexibility, a canvas for whatever your pantry or refrigerator might hold. Some nights I add a can of white beans for extra protein and creaminess, while other times I might stir in leftover roasted sweet potatoes instead of regular ones. My sister makes a version with turkey kielbasa sliced into coins that adds a smoky dimension worth trying if you eat meat.
Storage and Freezing
This soup actually improves with time as the flavors continue to meld in the refrigerator. I often make a double batch specifically to freeze individual portions in those reusable silicone bags, creating my own ready-made meals for busy weeknights or unexpected lunch guests. Just be aware that the potatoes might break down slightly after freezing and thawing, but the flavor remains absolutely delicious.
Serving Suggestions
While this soup is certainly a complete meal on its own, there are ways to elevate the experience even further. A chunk of crusty sourdough bread for dipping transforms it into something restaurant-worthy, while a sprinkle of fresh herbs just before serving brightens everything with color and flavor.
- For an extra burst of freshness, try squeezing a wedge of lemon over your bowl just before eating.
- A light dusting of grated parmesan adds wonderful umami depth if you arent concerned about keeping it dairy-free.
- Serve with a simple side salad of bitter greens dressed with olive oil and salt for a perfect contrast to the soups savory warmth.
Pin It I hope this soup brings you the same comfort it has brought to my table over the years. There's something profoundly satisfying about transforming simple ingredients into something that nourishes both body and spirit.
Recipe FAQs
- → Can I use other greens instead of collard greens?
Yes, kale or Swiss chard make excellent substitutes for collard greens. Add them during the last 10-15 minutes of cooking to ensure they become tender while maintaining their texture.
- → How long does this soup keep in the refrigerator?
This soup stores well in an airtight container in the refrigerator for up to 4 days. The flavors often develop and improve after a day or two.
- → Can I freeze this soup?
Absolutely! Freeze individual portions or the entire batch for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, shred about 2-3 cups of rotisserie chicken and add it during the last 10-15 minutes of simmering along with the collard greens.
- → What can I serve with this soup?
Crusty bread, cornbread, or crackers make perfect accompaniments. A simple side salad also pairs well for a complete meal.
- → How can I make this soup more filling?
Add 1/2 cup of cooked white beans, corn, or rice during the last 10 minutes of cooking. You can also increase the potatoes or add diced sweet potatoes.