Save to Pinterest The first time I made this collard greens and chicken soup was during a particularly nasty cold snap last winter. I'd been feeling under the weather, and the farmer's market had these gorgeous bunches of collard greens that were practically calling my name. Something about the vibrant green against the winter gray just lifted my spirits. As I chopped and simmered, the kitchen filled with such a comforting aroma that my teenager actually wandered in from his video game cave to investigate.
Last month, my neighbor Susan was recovering from surgery, and I wanted to bring over something healing and nutritious. This soup came to mind immediately. Her husband texted me later that evening saying she had two bowls and asked for the recipe. There is something undeniably restorative about a good chicken soup, but the collard greens take it to another level of nourishment. Now it has become my go-to care package for friends going through tough times.
Ingredients
- Collard greens: The secret star of this soup, these hearty greens hold up beautifully in hot broth without disintegrating like spinach might, and their slight bitterness adds wonderful complexity.
- Chicken breasts or thighs: I usually opt for thighs as they stay juicier during the cooking process, but breasts work beautifully if that is your preference.
- Potatoes: Choose a waxy variety like Yukon Gold that will maintain their shape rather than fall apart completely in the soup.
- Dried herbs: The combination of thyme and oregano creates that classic comfort soup flavor without overpowering the natural taste of the vegetables.
- Low-sodium chicken broth: Using low-sodium allows you to control the salt level yourself, which I learned the hard way after once making this with regular broth and finding it too salty.
Instructions
- Build Your Flavor Base:
- Heat olive oil in a large soup pot and add your diced onion, carrots, and celery. Listen for that gentle sizzle as they hit the hot oil, and give them about 5-6 minutes until they soften and release their sweet aromas.
- Add Aromatics:
- Stir in the minced garlic and cook just until you can smell its pungent fragrance blooming, about a minute. Be careful not to let it brown or it will taste bitter.
- Simmer the Main Ingredients:
- Add your chicken, potatoes, broth, and herbs to the pot, letting everything come to a gentle boil before reducing to a simmer. The kitchen will start filling with that unmistakable chicken soup smell that makes everyone suddenly hungry.
- Prepare the Chicken:
- Once the chicken is cooked through, pull it out and shred it into bite-sized pieces using two forks. The meat should pull apart easily if its done properly.
- Finish with Greens:
- Return the shredded chicken to the pot and add your chopped collard greens. The vibrant green color will brighten the entire soup as they simmer and soften to the perfect texture.
- Final Touches:
- Remove the bay leaf, taste your creation, and adjust the seasoning. A good soup is all about balance, so dont be afraid to add a little more salt or pepper if needed.
Save to Pinterest The most memorable time I made this soup was when my brother visited after moving across the country. We hadnt seen each other in nearly a year, and as we sat at my kitchen table with steaming bowls before us, the conversation flowed as easily as it had when we were kids. He said the soup reminded him of what our grandmother used to make, though hers never had collard greens. Somehow this simple meal bridged our new adult lives with our shared childhood, and I noticed he had seconds and then thirds.
Making It Your Own
This soup is incredibly adaptable to what you have on hand. One evening when I realized I was out of potatoes, I substituted sweet potatoes instead and was surprised by how much I enjoyed the subtle sweetness they brought to the dish. Another time, I added a can of white beans during the last ten minutes of cooking, which made the soup even more substantial. The recipe functions as a template that welcomes your creativity and whatever ingredients need using up in your refrigerator.
Storage and Reheating
If youre anything like me, you might find this soup tastes even better the next day after the flavors have had time to deepen and meld together overnight. It keeps beautifully in the refrigerator for up to four days, and Ive found it freezes exceptionally well for up to three months in airtight containers. Just leave a little space at the top for expansion, and youll have a homemade meal ready to go whenever you need something warming and nourishing without the effort.
Serving Suggestions
While this soup is certainly satisfying enough to be a complete meal on its own, I sometimes like to round it out with accompaniments that complement its flavors. A chunk of crusty sourdough bread for dipping is never a bad idea, especially when the weather outside is particularly dreary. For a special touch that elevates the whole experience, try a sprinkle of freshly grated parmesan on top just before serving, or offer small bowls of toppings like chopped fresh herbs, lemon wedges, or a dash of hot sauce for everyone to customize their bowl.
- For an extra layer of freshness, squeeze a wedge of lemon over your bowl just before eating.
- A sprinkle of nutritional yeast adds a savory, almost cheesy flavor that works wonderfully with the greens.
- If serving to guests, put out small bowls of chopped fresh herbs like parsley or dill for everyone to garnish their own servings.
Save to Pinterest Every spoonful of this soup feels like care in a bowl, whether youre making it for yourself or someone you love. In a world of complicated recipes and exotic ingredients, theres something profoundly satisfying about creating such nourishment from simple, humble components.
Recipe FAQs
- → Can I use frozen collard greens instead of fresh?
Yes, frozen collard greens work well in this soup. Add them during the last 10 minutes of cooking time, just like fresh greens. Thaw them first for better texture integration.
- → What can I substitute for chicken breasts?
Chicken thighs are an excellent alternative as mentioned in the ingredients. You can also use rotisserie chicken, adding it shredded during the last 15 minutes just to heat through.
- → How long does this soup keep in the refrigerator?
This soup stores well in an airtight container for 4-5 days. The flavors actually develop and improve after a day or two. Reheat gently on the stovetop.
- → Can I make this in a slow cooker?
Absolutely. 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 collards during the last hour.
- → Is this suitable for freezing?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Leave some room for expansion. Thaw overnight in the refrigerator before reheating.
- → How can I make this soup more filling?
Add cooked white beans, corn, or rice as suggested in the notes. You can also increase the potato quantity or serve with crusty bread for a more substantial meal.