Save There's something about the smell of simmering chicken and vegetables that makes the entire house feel like a warm embrace on a chilly day. I first threw this soup together on one of those gray afternoons when everyone in the house was fighting off a cold, and I needed something that felt like medicine but tasted like comfort. The collard greens were actually a last minute addition from my farm share box that I wasn't sure about, but their earthy bitterness balances the sweet potatoes so perfectly that it's become non-negotiable now.
Last winter my neighbor came over unexpectedly while this was simmering, and she ended up staying for dinner with her family too. Something about the combination of smoked paprika and fresh lemon juice makes people ask what's in that broth, and I've watched even self-proclaimed collard green skeptics go back for seconds. The way the potatoes break down slightly creates this naturally creamy texture without any dairy at all.
Ingredients
- 2 boneless skinless chicken breasts: About 400g total, they'll shred beautifully after simmering in the broth
- 1 large bunch collard greens: Roughly 300g, remove those tough stems and chop the leaves into bite-sized pieces
- 2 medium Yukon Gold potatoes: These hold their shape better than Russets while still getting creamy
- 2 carrots and 2 celery stalks: The classic soup foundation that builds depth
- 1 medium onion and 3 garlic cloves: Don't rush this sauté, it's where all the flavor starts
- 1.5 liters low-sodium chicken broth: About 6 cups, starting with low-sodium lets you control the seasoning perfectly
- 1 bay leaf and 1 teaspoon dried thyme: Herbs that become floral and fragrant in the hot broth
- 1 teaspoon smoked paprika: This adds such a wonderful subtle smokiness without any heat
- ½ teaspoon black pepper and 1 teaspoon salt: Adjust to your taste, but the smoked paprika needs salt to shine
- 2 tablespoons olive oil: For sautéing the vegetables until they're fragrant and sweet
- Juice of ½ lemon: Brightens everything right at the end, don't skip it
- Fresh parsley: Optional but adds such a nice fresh pop of color
Instructions
- Build your flavor foundation:
- Heat olive oil in your large soup pot over medium heat and add the onion, carrots, and celery, letting them soften for 5 to 6 minutes until they're fragrant and starting to turn golden.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute, watching carefully so it doesn't brown and turn bitter.
- Start the simmer:
- Add the chicken breasts, diced potatoes, bay leaf, thyme, smoked paprika, salt, and pepper, then pour in all that broth and bring everything to a gentle boil.
- Let it cook together:
- Reduce the heat to a simmer, cover the pot, and cook for 20 minutes until the chicken is cooked through and the potatoes are tender when pierced with a fork.
- Shred the chicken:
- Lift the chicken breasts onto a cutting board and use two forks to shred them into bite-sized pieces before returning all that lovely meat back to the pot.
- Add the collard greens:
- Stir in the chopped collard greens and simmer uncovered for 10 to 12 minutes until they're tender but still vibrantly green.
- Brighten with lemon:
- Squeeze in the fresh lemon juice, taste your creation, and adjust any seasonings that need a little boost.
- Warm bowls waiting:
- Ladle into bowls, scatter fresh parsley on top if you're feeling fancy, and serve hot to grateful people.
Save My youngest daughter who claims to hate anything green now specifically requests this soup on Sundays, calling it the one with the good greens. There's something so satisfying about watching someone discover that collard greens can be delicious when prepared with care and patience.
Make It Your Own
I've added a Parmesan rind during the simmering process before, and it adds this incredible savory depth that makes people wonder what your secret ingredient is. Just fish it out before serving like you would a bay leaf.
Perfect Pairings
Crusty bread is essential for soaking up that flavorful broth, but I've also served this over brown rice when I needed something more filling. The rice soaks up all those delicious juices and makes each bowl feel like a complete meal.
Storage & Prep
This soup actually tastes even better the next day when all those flavors have had more time to mingle and develop. I often make a double batch and portion some into freezer-safe containers for those nights when cooking feels impossible.
- The potatoes will continue softening in the fridge, so don't worry if they seem firmer on day one
- If freezing, leave out the final lemon garnish and add it when reheating
- This soup keeps beautifully in the refrigerator for up to 5 days
Save Every time I make this soup, I'm reminded that the most nourishing meals are often the simplest ones, made with honest ingredients and a little patience. Hope this becomes a staple in your kitchen too.
Recipe Questions & Answers
- → Can I use other greens instead of collard greens?
Yes, kale or Swiss chard make excellent substitutes. Adjust cooking time slightly as kale may need a few extra minutes while chard cooks faster.
- → 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 sitting for a day or two.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and use vegetable broth instead. Add a can of drained white beans or chickpeas for protein and body.
- → What type of potatoes work best?
Yukon Gold potatoes are ideal because they hold their shape well while becoming creamy. Russets work too but may break down more, thickening the broth.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. The potatoes may soften slightly upon reheating, but the flavor remains delicious. Thaw overnight in the refrigerator before warming.
- → What can I serve alongside this soup?
Crusty bread, cornbread, or crackers pair wonderfully. For a heartier meal, serve over cooked brown rice or with a simple side salad.