Tender chicken, potatoes, and collard greens in a rich, aromatic broth perfect for wholesome meals.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces)
→ Vegetables
02 - 1 large bunch collard greens (approximately 10.5 ounces), stems removed and leaves chopped
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 2 carrots, peeled and sliced
05 - 2 celery stalks, diced
06 - 1 medium onion, diced
07 - 3 garlic cloves, minced
→ Broth and Seasonings
08 - 6 cups low-sodium chicken broth
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon black pepper
13 - 1 teaspoon salt, or to taste
14 - 2 tablespoons olive oil
→ Finishing
15 - Juice of ½ lemon
16 - Fresh parsley, chopped, for garnish (optional)
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté for 5 to 6 minutes until softened.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Stir in chicken breasts, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper. Pour in the chicken broth.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until chicken is fully cooked and potatoes are tender.
05 - Remove chicken breasts from the pot and shred using two forks. Return shredded chicken to the soup.
06 - Add chopped collard greens to the pot. Simmer uncovered for 10 to 12 minutes until greens are tender while maintaining their bright color.
07 - Stir in lemon juice and adjust seasoning to taste.
08 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
