Collard Greens Chicken Vegetable Soup

The first time I made this soup was during a particularly brutal February when my apartment felt like an icebox. I had collard greens wilting in the crisper drawer and some frozen chicken thighs, so I threw everything into a pot with whatever vegetables I could find. Three hours later, my roommate came home from work and literally said she could smell comfort from the hallway. That's when I knew this wasn't just soup, it was medicine for the soul.

Last winter, my neighbor was recovering from surgery and couldn't cook for herself. I made a double batch of this soup and dropped it off in mason jars. She texted me later that night saying it was the first thing she'd eaten that actually made her feel like herself again. Sometimes food really is love in edible form.

Ingredients

• Chicken breasts or thighs: I prefer thighs for the extra flavor, but breasts work beautifully too
• Yellow onion: The foundation of flavor that sweetens as it cooks
• Carrots and celery: Classic mirepoix vegetables that build depth
• Potatoes: Russet or Yukon Gold both work, Yukon holds shape better
• Collard greens: Remove those tough stems or they'll never soften properly
• Garlic: Fresh is non-negotiable here, don't even think about powder
• Chicken broth: Low-sodium lets you control the seasoning
• Bay leaf: That subtle background note that makes soup taste professional
• Dried thyme and oregano: Mediterranean herbs that complement chicken perfectly
• Olive oil: For sautéing the vegetables into sweetness

Instructions

Build the flavor base:

Heat olive oil in your large soup pot over medium heat. Add onion, carrots, and celery, cooking 5 to 6 minutes until softened and fragrant.

Add the aromatics:

Stir in garlic and cook for just 1 minute until you can smell it—don't let it brown or it'll turn bitter.

Start the simmer:

Add chicken, potatoes, broth, bay leaf, thyme, oregano, salt, and pepper. Bring to a boil then reduce heat and simmer uncovered 20 minutes until chicken is cooked through.

Shred the chicken:

Remove chicken from the pot and shred with two forks. It should be tender enough to fall apart effortlessly.

Add the greens:

Return shredded chicken to the pot with chopped collard greens. Simmer 10 to 15 more minutes until greens are tender but still have some bite.

Final touches:

Discard bay leaf. Taste and adjust salt and pepper as needed. The broth should be well-seasoned but not salty.

Save

My grandmother used to say that soup needs time to get to know itself. She'd make this on Sunday mornings and let it simmer all afternoon, the aroma filling every corner of her small house. Now whenever I make it, I understand exactly what she meant.

Making It Your Own

I've learned that a splash of lemon juice right before serving brightens everything and cuts through the richness. A pinch of red pepper flakes gives it this gentle warmth that builds slowly. Sometimes I'll add a Parmesan rind to the broth for that umami depth that makes people ask what your secret is.

Greens That Work

Kale is the obvious substitute, but Swiss chard brings this lovely mild sweetness that I actually prefer sometimes. Mustard greens will give you a pleasant bite. Just remember that softer greens like spinach only need a couple of minutes at the very end.

Serving Suggestions

A slice of crusty bread is non-negotiable for soaking up that broth. I've served this with cornbread on cold nights and it feels like the most natural pairing in the world. A simple green salad with vinaigrette cuts through the warmth beautifully if you want something fresh alongside.

• Grate some fresh Parmesan over the top if you eat dairy
• A drizzle of good olive oil right before serving adds silkiness
• Fresh parsley or thyme makes it look like you tried harder than you did

Save

This is the soup I make when someone needs taking care of, including myself. It's nourishment in the truest sense of the word.

Recipe FAQs

→ Can I use other greens instead of collard greens?

Absolutely. Kale or Swiss chard work wonderfully as substitutes. Keep in mind that cooking times may vary slightly—kale cooks faster while chard may need similar time to collards.

→ How should I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight. Reheat gently on the stovetet, adding a splash of broth if needed.

→ Can I make this in a slow cooker?

Yes. Sauté the aromatics first, then add everything to the 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?

This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

→ What can I serve with this soup?

Crusty bread, cornbread, or crackers make excellent accompaniments. A simple side salad also pairs nicely for a complete meal.

→ Can I use rotisserie chicken?

Certainly. Skip the initial chicken cooking step and add shredded rotisserie meat along with the collard greens during the final 10-15 minutes of simmering.