Chicken And Collard Green Soup
Equipment
- Large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 bunch collard greens stems removed and leaves chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 6 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon smoked paprikahttps://www.simplyrecipes.com/what-is-smoked-paprika-5270603
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon optional for serving
Instructions
Step 1: Sauté The Vegetables
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
Step 2: Brown The Chicken
- Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes. Stir occasionally to prevent sticking.
Step 3: Add Seasonings And Broth
- Sprinkle in the smoked paprika, thyme, and bay leaf. Stir well to coat the chicken and vegetables with the seasonings. Pour in the chicken broth and bring the soup to a boil.
Step 4: Simmer The Soup
- Reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes to allow the flavors to meld together.
Step 5: Add Collard Greens
- Stir in the chopped collard greens and continue simmering for another 15-20 minutes until the greens are tender and the chicken is fully cooked.
Step 6: Season And Serve
- Season the soup with salt and pepper to taste. If you like a tangy finish, stir in the lemon juice just before serving. Ladle the soup into bowls and enjoy!
Notes
For a gluten-free version of this soup, ensure that your chicken broth is gluten-free. Most store-bought varieties are, but it's always best to double-check the label.