Pin it The first time I made this collard greens and chicken soup was during a particularly damp autumn week when my immune system needed reinforcement. I remember standing at the kitchen window, watching rain splash against the glass as the aroma of sautéing vegetables filled the room. Something about the earthy scent of collard greens simmering with herbs transported me to my grandmother's kitchen, where a pot of something nourishing was always bubbling away.
Last winter, my neighbor caught a terrible cold, and I packed up a container of this soup to leave on her doorstep. Two days later, she texted me saying her family had fought over the last serving and asked if I could share the recipe. There was something so satisfying about watching her children, who normally turned their noses up at anything green, devouring a soup packed with collards without a single complaint.
Ingredients
- Collard greens: These unsung heroes add a gentle earthiness that mellows beautifully as they simmer, and I've found cutting them into thin ribbons helps them integrate perfectly into each spoonful.
- Chicken breasts: I prefer thighs for their flavor, but breasts work beautifully too, just be careful not to overcook them or they'll become tough instead of tender.
- Potatoes: They transform from firm cubes to velvety bites that help thicken the broth naturally, creating those perfect comfort-food moments.
- Aromatic base: The holy trinity of onion, carrot, and celery creates the foundation for everything good in this soup, so don't rush the initial sautéing.
- Dried herbs: Thyme and oregano might seem simple, but they work magic in slow-simmered broths, releasing their oils gradually as the soup cooks.
Instructions
- Build the flavor base:
- Heat olive oil in a large soup pot over medium heat, then add diced onion, sliced carrots, and celery. Watch as they slowly soften and become translucent, releasing their sweet aromas into the kitchen.
- Add the aromatics:
- Stir in the minced garlic and cook just until you catch that first intoxicating whiff, about a minute. Garlic burns quickly, so stay close to the pot during this step.
- Create the broth:
- Nestle the chicken pieces into the pot alongside the diced potatoes, then pour in the chicken broth. Add the bay leaf, thyme, oregano, salt, and pepper, then bring everything to a gentle boil.
- Simmer to tenderness:
- Reduce the heat and let the soup simmer uncovered for about 20 minutes. Youll know the chicken is ready when it pulls apart easily with a fork.
- Shred the chicken:
- Fish out the chicken pieces and place them on a cutting board. Using two forks, pull the meat apart into bite-sized shreds that will distribute beautifully throughout the soup.
- Finish with greens:
- Return the shredded chicken to the pot and add the chopped collard greens. Let them simmer for 10-15 minutes until they turn tender but still maintain a pleasant texture.
- Final touches:
- Remove the bay leaf, then taste and adjust the seasoning as needed. The flavors should be balanced and comforting, with no single element overpowering the others.
Pin it My teenage son, who typically avoids anything remotely vegetable-adjacent, came home from soccer practice on a chilly evening when this soup was simmering. He stuck his head in the kitchen and asked what smelled so good, then actually sat down with a full bowl and asked for seconds. Those rare moments when nourishing food brings genuine joy instead of negotiation feel like culinary victories I want to document somewhere.
Storing and Reheating
This soup develops even deeper flavor profiles overnight in the refrigerator, where the collards continue to soften and release their nutrients into the broth. I've found it keeps beautifully for up to four days, though it rarely lasts that long in my house. When reheating, do it gently on the stovetop rather than blasting it in the microwave, which can make the chicken tough and change the texture of the potatoes.
Making It Your Own
This recipe welcomes personal touches that can transform it based on what's available in your kitchen. One afternoon when I was feeling adventurous, I added a parmesan rind during simmering and the subtle umami it imparted was a revelation. Another time, when making it for a friend who loves heat, I stirred in some red pepper flakes that brightened all the flavors without overwhelming the dish.
Serving Suggestions
The best bowl of this soup happens when it's ladled steaming hot over a small handful of fresh herbs or a squeeze of lemon that awakens all the flavors. Once during a dinner party, I set out small bowls of toppings like chopped fresh parsley, grated parmesan, lemon wedges, and chili flakes, which turned a simple soup into an interactive experience that guests still mention.
- A chunk of crusty sourdough bread makes the perfect companion for soaking up the last traces of broth from your bowl.
- For a complete meal that still feels light, serve with a simple side salad dressed with nothing more than olive oil and lemon juice.
- If serving for a lunch gathering, pre-warm your bowls by filling them with hot water for a minute before emptying and filling with soup.
Pin it This soup reminds me that good cooking isn't always about complexity or exotic ingredients. Sometimes it's simply about bringing together honest flavors that nourish both body and spirit.
Recipe FAQs
- → Can I use other greens instead of collard greens?
Yes, kale or Swiss chard work beautifully as substitutes. Both hold up well during simmering and offer similar nutritional benefits. Adjust cooking time slightly as kale may cook faster than collard greens.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The flavors often develop and improve after a day. Reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I make this in a slow cooker?
Absolutely. Sauté the vegetables first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken and add collard greens during the last 30 minutes.
- → Is this soup freezer-friendly?
Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
- → What can I serve with this soup?
Crusty bread, cornbread, or crackers make excellent accompaniments. For a lighter meal, serve with a simple side salad. The soup is substantial enough to stand alone as a main course.