# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 14 ounces), or 3 thighs
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and diced
06 - 4 cups collard greens, stems removed and leaves chopped
07 - 3 garlic cloves, minced
→ Broth & Seasonings
08 - 8 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
→ Oil
13 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes, until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the chicken breasts (or thighs) to the pot, followed by the potatoes, chicken broth, bay leaf, thyme, oregano, salt, and pepper.
04 - Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the chicken is cooked through.
05 - Remove the chicken from the pot and shred with two forks.
06 - Return the shredded chicken to the soup. Add the chopped collard greens and simmer for an additional 10–15 minutes, until the greens are tender.
07 - Discard the bay leaf. Taste and adjust seasoning as desired. Serve hot, garnished with fresh herbs if desired.
