Pin It Last winter during that brutal cold snap, I found myself staring at a bunch of collard greens wondering what to do with them besides the usual southern-style braise. My neighbor had just dropped off homemade chicken broth after my bout with the flu, and inspiration struck. Tossing potatoes and chicken into the mix, this soup was born out of necessity but quickly became a staple in our household that bridges comfort and nutrition.
My teenage son, who typically avoids anything green, wandered into the kitchen as this was simmering and actually asked for a bowl before dinner. The steam fogged up his glasses as he hunched over that first bowl, and he looked up with surprise saying, This is actually good. Coming from him, that was practically a five-star review.
Ingredients
- Collard greens: These nutritional powerhouses hold their structure beautifully in soup, unlike spinach that tends to wilt into nothingness, giving you satisfying texture and earthy flavor in every spoonful.
- Chicken breasts or thighs: I personally prefer thighs for their richer flavor and forgiving nature, theyve rescued many a distracted cooking session when I let things simmer too long.
- Potatoes: They absorb the broth flavors while adding heartiness, and Ive found waxy varieties like Yukon gold maintain their shape rather than dissolving into the soup.
- Aromatics: The trinity of onion, carrot and celery creates the foundation that makes this soup smell like home, even if youre making it for the first time.
- Dried herbs: Thyme and oregano add woodsy notes that complement the greens without overwhelming them, think of them as supporting actors rather than the star.
Instructions
- Build your flavor base:
- Heat that olive oil until it shimmers, then add your diced onion, carrots, and celery, letting them soften and release their aromas. Youll know theyre ready when the kitchen fills with that sweet, savory scent and the onions turn translucent.
- Awaken the garlic:
- Stir in minced garlic just for a minute until fragrant. Be watchful here, as garlic can go from perfectly golden to bitter in seconds.
- Create your broth foundation:
- Add your chicken pieces, diced potatoes, broth, and herbs all at once. The liquid should cover everything by about an inch, allowing all the ingredients to mingle as they heat.
- Simmer to perfection:
- Let everything bubble gently until the chicken is fully cooked and tender enough to shred easily. The potatoes should offer just slight resistance when pierced with a fork.
- Shred and return:
- Fish out those chicken pieces and shred them while theyre still warm, which is much easier than waiting until they cool. Return the meat to the pot where it belongs, creating those perfect soup-sized bites.
- Introduce the greens:
- Add your chopped collards and watch the transformation as they wilt and darken. They need just enough time to soften while maintaining a pleasant texture.
- Final touches:
- Remove that bay leaf which has done its quiet work. Taste your creation and adjust the salt and pepper, remembering that flavors intensify as soup sits.
Pin It Last month when my sister was visiting from out of town, I served this soup on her first night here. We sat at the kitchen table with steam rising from our bowls, catching up on months of stories. She paused mid-sentence, spoon in air, and said, This tastes like comfort but not in a heavy way. Exactly what I was going for.
Make It Your Own
The beautiful thing about this recipe is its flexibility. On days when my farmers market haul includes different greens, Ive swapped in lacinato kale or even rainbow chard with excellent results. The chard stems add lovely color flecks throughout the soup. Some evenings when we need extra sustenance, tossing in a can of white beans transforms this into an even heartier meal without much additional effort.
Storage and Leftovers
This soup actually improves with time as the flavors meld together in the refrigerator. Ive found it keeps beautifully for up to four days, though it rarely lasts that long in our house. The potatoes might absorb more broth as it sits, so when reheating, I sometimes add a splash of extra chicken stock or even just water to bring it back to the desired consistency.
Seasonal Adaptations
Through different seasons, this soup transforms alongside whats available. Summer brings the opportunity to use fresh herbs instead of dried, throwing in a handful of chopped parsley or dill just before serving adds brightness. Winter versions might include a parmesan rind simmering alongside everything else, imparting a subtle umami dimension that complements the earthy greens.
- For a spring variation, consider adding fresh peas or asparagus pieces during the last few minutes of cooking.
- Summer allows for using fresh corn kernels cut straight from the cob, adding sweet pops of flavor throughout.
- Fall weather calls for a tablespoon of tomato paste added with the garlic for deeper color and richness.
Pin It This collard green and chicken soup has seen us through sick days, celebrations, and ordinary Tuesdays that needed a little brightness. Its the kind of recipe that reminds us that good food doesnt need to be complicated to be memorable.
Recipe Q&A
- → How do I prepare collard greens for soup?
Remove the tough stems from the collard greens by folding each leaf in half and cutting along the stem. Stack the leaves and chop them into bite-sized pieces. The greens will soften significantly during simmering.
- → Can I use rotisserie chicken instead of raw chicken breasts?
Yes, you can substitute cooked rotisserie chicken. Add shredded rotisserie chicken during the last 10-15 minutes of simmering along with the collard greens, just long enough to heat through.
- → What other greens work in this soup?
Kale, Swiss chard, or spinach make excellent substitutes. Kale holds up well like collard greens, while spinach cooks faster and should be added just 3-5 minutes before serving.
- → How long does this soup keep in the refrigerator?
The soup stores well for 4-5 days in an airtight container in the refrigerator. The flavors often improve after a day. Reheat gently on the stovetet, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stove.