Save to Pinterest I first discovered this soup on a rainy Tuesday when the wind would not stop rattling the kitchen window. I wanted something that felt like a hug but did not require me to leave the house for fancy ingredients. It turned out to be the most comforting bowl I had ever stirred together. The way the kitchen steamed up made the whole house feel alive and cozy. I still make it every time the first leaves begin to drop.
My neighbor actually peeked over the fence once asking what that savory herb smell was. We ended up sharing a bowl on the back porch while the sun went down. There is something about the way the thyme and oregano mingle with the chicken that feels incredibly timeless. I realized then that the best meals are usually the ones that start with a simple onion and a bit of oil. It has become my go to for busy weeknights when my brain is too tired for complexity.
Ingredients
- Olive oil: This provides the silky base that helps the vegetables release their natural sweetness.
- Yellow onion: I always dice these small so they melt into the background and provide consistent flavor.
- Carrots: These add a much needed pop of color and a subtle earthy sugar to the broth.
- Celery: It gives that classic aromatic foundation that every good homemade soup requires.
- Chicken: I prefer breasts for a lighter feel but thighs are wonderful if you want more richness.
- Potatoes: These act as little sponges soaking up all the savory goodness from the chicken broth.
- Garlic: Adding this right before the liquid ensures it stays fragrant without ever turning bitter.
- Chicken broth: Using a low sodium version lets you control the salt levels perfectly.
- Collard greens: Make sure to remove the tough stems so you only get the tender leafy parts.
- Herbs: The bay leaf and dried herbs create a depth that makes the soup taste slow simmered.
Instructions
- Sauté the aromatics:
- Warm the oil and let the onions carrots and celery soften until they look translucent. This builds the flavor foundation.
- Add the flavor:
- Stir in the garlic for just a minute until the air smells absolutely delicious. Be careful not to let it burn.
- Simmer the base:
- Gently place the chicken and potatoes into the pot then pour over your broth and seasonings. This is where the magic starts to happen.
- Cook the chicken:
- Bring everything to a boil before lowering the heat to let it all bubble softly for twenty minutes. The potatoes should be tender by the end.
- Shred the meat:
- Lift the chicken out and use two forks to pull it into bite sized pieces. It should fall apart very easily.
- Wilt the greens:
- Stir the chicken back in with the chopped collard greens and simmer until the leaves are soft. This usually takes about ten minutes.
- Final adjustments:
- Pull out the bay leaf and add a final pinch of salt to make the flavors sing. Serve it piping hot to your favorite people.
Save to Pinterest I remember laughing with my sister as we tried to shred the chicken while it was still steaming hot. We were so hungry that we could barely wait for the potatoes to finish softening. The kitchen was filled with the sound of the bubbling pot and our chatter. That afternoon taught me that soup is just as much about the process as the eating. Now I always think of that messy counter every time I pull out my soup pot.
Choosing Your Greens
While I love collards for their sturdy texture you can easily pivot based on what looks best at the market. I have used Swiss chard or even large spinach leaves when I was in a pinch. The cooking time might change slightly but the soul of the soup remains the same. Just be sure to strip the leaves from any woody stems to keep the texture pleasant.
Building Better Broth
If you have an extra fifteen minutes you can let the vegetables brown just a tiny bit more before adding the liquid. Those little caramelized bits on the bottom of the pot add a massive amount of savory flavor. I learned this trick by accident when I got distracted by a phone call and left the onions a bit too long. It was the best mistake I ever made in my kitchen.
Serving Suggestions
This soup is quite filling on its own but I often find myself reaching for a crusty piece of bread to dip. A little squeeze of fresh lemon right at the end can also brighten up the earthy notes of the greens. It transforms the dish from a simple stew into something that feels quite sophisticated.
- Add a dash of red pepper flakes if you like a little heat in the back of your throat.
- Stir in some white beans for an extra boost of protein and creaminess.
- Freeze individual portions in glass jars for a quick lunch on a busy day.
Save to Pinterest This bowl of soup is exactly what I reach for when I need to feel grounded and nourished. I hope it brings as much warmth to your table as it consistently brings to mine.
Recipe FAQs
- → Can I use other greens instead of collard greens?
Yes, kale or Swiss chard work well as substitutes. Adjust cooking time slightly as kale may cook faster than collards.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4-5 days. The flavors actually develop and improve after a day or two.
- → Can I make this in a slow cooker?
Absolutely. Sauté vegetables first, then add everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred chicken and add greens during the last 30 minutes.
- → Is this soup freezer-friendly?
Yes, it freezes beautifully for up to 3 months. Consider slightly undercooking the collard greens if planning to freeze, as they'll soften during reheating.
- → Can I use rotisserie chicken to save time?
Certainly. Use about 3 cups shredded rotisserie chicken and add it during the last 10-15 minutes with the collard greens to heat through.
- → What can I serve with this soup?
Crusty bread, cornbread, or oyster crackers make excellent accompaniments. A simple side salad also rounds out the meal nicely.