Hearty soup with shredded chicken, potatoes, and collard greens in a savory broth for a comforting, nourishing meal.
# 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 & 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 onion, carrots, and celery. Sauté for 5-6 minutes, until softened and fragrant.
02 - Add minced garlic to the pot 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 and stir to combine.
04 - Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes, or until chicken is cooked through and potatoes are fork-tender.
05 - Remove cooked chicken breasts from the pot and shred using two forks. Return the shredded chicken to the soup.
06 - Add chopped collard greens to the simmering soup. Cook uncovered for 10-12 minutes, until greens are tender but still vibrant in color.
07 - Stir in fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Ladle hot soup into bowls. Garnish with chopped fresh parsley if desired and serve immediately.
