Save It The first snowfall had just started sticking to the windows when I decided this soup needed to happen. Something about a pot simmering away on the stove makes even the grayest winter afternoon feel cozy. My grandmother never measured anything when making soup, but she taught me that collard greens need time to surrender their toughness and become silky. This recipe balances that old-school patience with enough structure to actually replicate.
Last winter, my neighbor came over shoveling snow and I literally pressed a warm mug of this into her hands. She stood there in my hallway steam rising from the cup, snow melting in her hair, and took that first sip. Her whole shoulders dropped. Now every time it snows, she texts me asking if the green soup is happening. Food connects us like that sometimes.
Ingredients
- Chicken breasts or thighs: Breasts stay leaner but thighs add more richness to the broth, either works perfectly
- Yellow onion: The foundation that creates that savory base everyone notices but cant quite identify
- Carrots and celery: Classic soup aromatics that sweeten as they cook down
- Potatoes: They break down slightly to thicken the broth while staying tender enough to melt in your mouth
- Collard greens: Remove those tough stems completely or theyll never soften no matter how long you cook them
- Garlic: Add it after the other vegetables have started softening so it doesnt turn bitter
- Chicken broth: Low sodium lets you control the seasoning, homemade would be next level here
- Dried thyme and oregano: These Mediterranean herbs bridge the gap between the chicken and earthy greens
- Bay leaf: That background note that makes soup taste professionally made, fish it out before serving
- Olive oil: Creates a nice sheen on top and helps the vegetables start caramelizing
Instructions
- Build your flavor foundation:
- Heat that olive oil in your biggest soup pot over medium heat, then toss in the onions, carrots, and celery. Let them soften and get a little golden around the edges, about 5 to 6 minutes. This step is worth the time, it creates that restaurant quality depth.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just 1 minute until your kitchen starts smelling amazing. Do not let it brown or it will turn bitter.
- Bring everything together:
- Add the chicken, potatoes, broth, bay leaf, thyme, oregano, salt, and pepper. Bring it to a bubble, then lower the heat and let it simmer uncovered for 20 minutes until the chicken is completely cooked through.
- Shred and return:
- Pull the chicken out and shred it with two forks, it should be tender enough to fall apart easily. Put it back in the pot along with those chopped collard greens and simmer for another 10 to 15 minutes until the greens are silky and tender.
- Final touch:
- Fish out and discard the bay leaf, taste your soup, and adjust the seasoning if it needs anything. Serve it steaming hot, maybe with a little something fresh sprinkled on top if you are feeling fancy.
Save It My dad claims he does not like soup, but he ate three bowls of this the last time he visited. There is something about the combination of tender chicken, creamy potatoes, and those slightly earthy greens that just works. Now he texts me for the recipe whenever cold season hits his house.
Making It Your Own
Sometimes I throw in aParmesan rind if I have one in the freezer, it adds this incredible savory richness. A splash of lemon juice right at the end brightens everything up and cuts through the richness. For extra protein, white beans or corn turn this into a complete meal in a bowl.
Green Substitutions
Kale works beautifully here and cooks down even faster than collards. Swiss chard brings a slightly sweeter, more delicate flavor to the party. Just remember that different greens have different cooking times, so adjust accordingly.
Soup Storage Wisdom
This soup actually gets better after a day in the refrigerator. The greens continue to soften and the broth develops this incredible depth. Store it in airtight containers for up to 5 days, or freeze portions for those nights when cooking feels impossible.
- Leave out the potatoes if you plan to freeze it for longer than a month
- Reheat gently over medium low heat, do not boil or the chicken might get tough
- Add a splash of fresh broth when reheating if it looks too thick
Save It There is something profoundly comforting about a soup that nourishes you from the inside out. Hope this one finds you on a day when you need exactly that kind of warmth.
Recipe FAQs
- → Can I use dark meat chicken instead of breasts?
Yes, chicken thighs work beautifully and add extra richness. Simply adjust cooking time to ensure thighs reach 165°F internally before shredding.
- → What greens can substitute collard greens?
Kale, Swiss chard, or spinach all make excellent substitutes. Add delicate greens like spinach in the last 2-3 minutes to prevent overcooking.
- → How long does this soup keep in the refrigerator?
Store cooled soup in airtight containers for up to 4 days. The flavors often improve overnight as the greens continue to meld with the broth.
- → Can I make this in a slow cooker?
Absolutely. Sauté vegetables first, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, shredding chicken at the end.
- → Is this soup freezer-friendly?
Yes, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → How can I add more protein?
Stir in cooked white beans, chickpeas, or corn during the last 10 minutes. Adding leftover rotisserie chicken also works wonderfully.