Save A hearty and nourishing soup featuring tender shredded chicken, creamy potatoes, and vibrant collard greens simmered in a flavorful broth. This dish is the epitome of comfort, perfect for a wholesome meal any time of year.
Pin it This American-style soup balances the earthiness of collard greens with the warmth of smoked paprika and a bright finish of lemon juice. It is a satisfying main dish that feels both light and filling.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g)
- Vegetables: 1 large bunch collard greens (about 300 g), stems removed and leaves chopped; 2 medium Yukon Gold potatoes, peeled and diced; 2 carrots, peeled and sliced; 2 celery stalks, diced; 1 medium onion, diced; 3 garlic cloves, minced
- Broth & Seasonings: 1.5 liters (6 cups) low-sodium chicken broth; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; ½ teaspoon black pepper; 1 teaspoon salt; 2 tablespoons olive oil
- Finishing: Juice of ½ lemon; Fresh parsley, chopped, for garnish (optional)
Instructions
- Step 1
- Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened.
- Step 2
- Add garlic and cook for 1 minute, stirring frequently.
- Step 3
- Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.
- Step 4
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through and potatoes are tender.
- Step 5
- Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.
- Step 6
- Add chopped collard greens. Simmer, uncovered, for 10–12 minutes, until greens are tender but still bright.
- Step 7
- Stir in lemon juice. Adjust seasoning as needed.
- Step 8
- Ladle into bowls, garnish with fresh parsley if desired, and serve hot.
Zusatztipps für die Zubereitung
For an extra layer of savory flavor, you can add a Parmesan rind to the pot while the soup simmers; just be sure to remove it before serving. Make sure to remove the tough stems from the collard greens to ensure every bite is tender.
Varianten und Anpassungen
If you cannot find collard greens, kale or Swiss chard make excellent substitutes. For a vegetarian version, omit the chicken, use vegetable broth, and stir in a can of drained white beans for protein.
Serviervorschläge
This soup is wonderful on its own, but you can serve it with crusty bread for dipping or over a bowl of brown rice to make it even more substantial.
Pin it Enjoy this wholesome soup as a nourishing lunch or a cozy dinner. Its simple preparation and vibrant flavors make it a reliable favorite for any home cook.
Frequently Asked Questions
- → How do I prepare collard greens for soup?
Remove the tough stems from the collard greens by stripping the leaves from the center rib. Stack the leaves, roll them tightly, and chop into thin ribbons. This ensures even cooking and tender results in the simmering broth.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth if needed to adjust consistency.
- → What can I substitute for Yukon Gold potatoes?
Red potatoes or Russet potatoes work well in this soup. Red potatoes hold their shape better during simmering, while Russets will break down slightly and naturally thicken the broth. Both options complement the other vegetables beautifully.
- → Is this soup freezer-friendly?
Yes, freeze portions in airtight containers for up to 3 months. The potatoes may become slightly softer after thawing, but the flavor remains excellent. Thaw overnight in the refrigerator and reheat on the stovetop.
- → How do I know when the collard greens are done?
Collard greens are perfectly cooked when they're tender but still vibrant green, typically after 10-12 minutes of simmering. Avoid overcooking as they'll become dull and mushy. Test a leaf - it should offer slight resistance but no tough fibers.
- → Can I use rotisserie chicken instead of raw breasts?
Certainly. Use about 3 cups of shredded rotisserie chicken and add it during the last 10 minutes of cooking along with the collard greens. This reduces total cooking time and infuses the broth with additional depth from the seasoned chicken.