Save The first pot of collard green chicken soup I ever made happened during a surprise spring cold snap. My windows were fogging up from the steam while rain pelted against the glass and I found myself suddenly grateful for the bunch of collards I'd picked up on a whim at the farmer's market that morning. As the broth simmered and filled my kitchen with herby warmth, I knew I'd found my new cold-weather comfort food.
Last winter when my neighbor was recovering from surgery, I brought over a container of this soup. A week later, her husband stopped me in the hallway and sheepishly asked if I could teach him to make it because she kept requesting it. We spent an evening chopping vegetables in their kitchen while their cat watched curiously from the counter, and now I smile whenever I see collard greens at the grocery store.
Ingredients
- Collard greens: The star of the show needs a little extra love - make sure to remove those tough stems completely and stack the leaves before slicing them into manageable ribbons.
- Chicken breasts or thighs: Thighs actually have more flavor, but I keep both options on hand since breasts cook a bit faster when Im in a hurry.
- Potatoes: The diced potatoes break down slightly as they cook, giving the broth a subtle thickness without needing any flour or cream.
- Dried herbs: Thyme and oregano might seem simple, but they create that background magic that makes people ask what your secret ingredient is.
Instructions
- Build your flavor foundation:
- Heat that olive oil until it shimmers, then toss in your diced onion, carrots and celery. Youll know its ready when your kitchen fills with that sweet, savory aroma and the vegetables start to soften around the edges.
- Wake up the garlic:
- Add minced garlic and stir for just a minute until fragrant. Garlic burns quickly, so keep it moving in the pot.
- Create your soup base:
- Nestle the chicken pieces into those aromatics, then add potatoes, broth, bay leaf and dried herbs. The chicken will poach gently in this fragrant bath.
- Simmer patiently:
- Let everything bubble away gently for about 20 minutes. You want the chicken just cooked through so it stays tender when shredded.
- Transform the chicken:
- Pull those chicken pieces out and shred them with two forks, creating those perfect soup-friendly strands that will distribute through every spoonful.
- Introduce the greens:
- Return the shredded chicken to the pot and add your chopped collards. The greens will brighten dramatically before softening and taking on the flavors of the broth.
- Final touches:
- Fish out that bay leaf before serving. Taste the broth and adjust the seasoning - this is your moment to make it perfectly yours.
Save 
Save I once made this soup for my book club on a particularly cold evening, carrying it carefully in my largest pot across two icy blocks. Everyone fell silent for the first few minutes of eating, and then the conversation shifted from the book to childhood food memories and comfort. Someone even asked for the recipe written on a napkin before leaving - the highest compliment.
Storing and Reheating
This soup actually improves with time, developing deeper flavors after a day in the refrigerator. Ive learned the hard way to let it cool completely before refrigerating, and I always store it in wide, shallow containers so it cools evenly. It keeps beautifully for up to four days, though in my house it rarely lasts past day two.
Make It Your Own
The beauty of this recipe lies in its adaptability to whatever you have on hand. Ive made it with leftover rotisserie chicken, swapped sweet potatoes for regular ones, and even thrown in a handful of barley when I wanted something more substantial. My vegetarian friends enjoy it with white beans instead of chicken and vegetable broth as the base - the collards are hearty enough to carry the dish either way.
Serving Suggestions
While this soup is certainly hearty enough to stand alone as a meal, there are ways to make it even more special. I learned from a Southern friend that a piece of cornbread for dipping elevates the experience immensely.
- For a bright contrast, serve with a simple side salad dressed with just lemon and olive oil.
- A sprinkle of hot pepper flakes on top adds welcome heat for those who enjoy a bit of spice.
- If you want to stretch the meal further, a scoop of cooked brown rice or quinoa in the bottom of each bowl transforms it into an even heartier dinner.
Save 
Save This soup reminds me that good cooking doesnt always require complexity or exotic ingredients. Sometimes the most nourishing meals come from simple vegetables, basic herbs, and the time we give them to come together.
Recipe FAQs
- → Can I use other greens instead of collard greens?
Yes, you can substitute collard greens with kale, Swiss chard, or spinach. Keep in mind that cooking times may vary slightly as these greens have different textures.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- → Is this suitable for meal prep?
Yes, this soup is excellent for meal prep. Portion into individual containers and refrigerate or freeze. The collard greens hold up well during reheating.
- → Can I use rotisserie chicken?
Yes, you can use shredded rotisserie chicken. Add it during the last 10-15 minutes of simmering just to heat through, rather than cooking it from raw.
- → How do I store leftovers?
Store cooled soup in airtight containers in the refrigerator for 3-4 days. Reheat gently on the stove, adding a splash of broth if needed.