Pin It The first snow of winter was falling when I finally decided to tackle the enormous bunch of collard greens I'd impulsively bought at the farmer's market. My grandmother used to cook greens for hours with ham hocks, but I wanted something lighter, something that felt like a hug without the heaviness. This soup became exactly that, a bowl of comfort that somehow managed to feel both nourishing and deeply satisfying at the same time.
Last January my neighbor came over shivering from a walk in the cold, and I ladled this soup into her favorite chipped mug. She sat at my kitchen table, steam rising between us, and told me it tasted like something her mother would have made. Now whenever I see collard greens at the market, I think of that afternoon, the warmth of the kitchen against the gray sky outside, and how soup always seems to be the answer to everything.
Ingredients
- Chicken breasts: Cooking them directly in the broth keeps them incredibly moist and infuses every drop with flavor
- Yukon Gold potatoes: They hold their shape better than russets and add a creamy texture that makes the soup feel substantial
- Collard greens: Remove those tough stems, otherwise you'll be chewing through something that feels like a rope
- Smoked paprika: This is the secret ingredient that makes people ask what you put in the soup
- Lemon juice: Just enough to brighten everything and wake up all the flavors at the very end
Instructions
- Build your flavor foundation:
- Heat that olive oil until it shimmers and toss in your onions, carrots, and celery, letting them soften until the kitchen starts smelling wonderful
- Wake up the garlic:
- Add your minced garlic and stir constantly for just sixty seconds so it releases its fragrance without turning bitter
- Bring everything together:
- Nestle the chicken breasts into the pot along with potatoes and seasonings, then pour in the broth until everything is submerged
- Let it simmer:
- Bring to a gentle boil then drop to a simmer, cover, and let it work its magic for about twenty minutes until the chicken is perfectly cooked through
- Shred and return:
- Remove the chicken to a cutting board and use two forks to pull it apart into satisfying shreds, then return it to the pot
- Add the greens:
- Stir in those chopped collard greens and simmer uncovered until they're tender but still have some life left in them
- Finish with brightness:
- Squeeze in fresh lemon juice and taste, adjusting the salt until everything sings together
Pin It My daughter used to pick around greens in everything, until she tried this soup and asked for seconds, which I consider a personal victory in the vegetable department.
Making It Your Own
Sometimes I throw in a parmesan rind during the simmering phase if I have one in the freezer, and it adds this subtle richness that people notice but can't quite place. I've also made this with kale when the market was out of collards, and while it's still delicious, the collards really do have something special going on with their texture and slight bitterness that balances the sweet potatoes.
What To Serve With It
A slice of crusty bread is perfect for soaking up every last drop of the broth, though I've also ladled this over cooked brown rice when I needed something more substantial. On really cold nights, nothing beats pairing it with a simple green salad dressed in vinaigrette to cut through the warmth.
Storage And Meal Prep
This soup keeps beautifully in the refrigerator for up to five days, and I've frozen it successfully for those busy weeks when homemade soup feels like a luxury. The potatoes will soften slightly upon reheating, but honestly, that just makes it feel more comforting and homey.
- Cool the soup completely before transferring to airtight containers
- Leave about an inch of space at the top if freezing
- Reheat gently over medium-low heat, stirring occasionally
Pin It There's something about a pot of soup simmering on the stove that makes any day feel better.
Recipe FAQs
- → Can I use other greens instead of collard greens?
Absolutely. Kale or Swiss chard work beautifully as substitutes. Both hold up well during simmering and offer similar nutritional benefits. Just adjust cooking time slightly as kale may cook faster than collards.
- → How long does this soup keep in the refrigerator?
This soup stores well for 4-5 days in an airtight container. The flavors actually develop and deepen after a day or two. The potatoes and greens maintain their texture nicely when reheated gently on the stovetop.
- → Can I make this in a slow cooker?
Yes. Sauté the vegetables first, then add everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken near the end and add collard greens for the last hour of cooking time.
- → What can I serve with this soup?
Crusty bread or cornbread pairs perfectly for soaking up the flavorful broth. For a lighter option, serve with a simple green salad dressed with vinaigrette. Brown rice also makes an excellent base if you want something more filling.
- → Is this soup freezer-friendly?
This soup freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
- → How can I add more protein?
White beans like cannellini or great northern beans make an excellent addition. Add them during the last 15 minutes of simmering. Alternatively, serve with grilled chicken strips on top or stir in cooked quinoa near the end.