Chicken Collard Green Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 1 lb chicken thighs boneless, skinless
- 1 bunch collard greens washed, stems removed, and chopped
- 1 medium onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 6 cups chicken broth low-sodium
- 1 can diced tomatoes 14.5 oz, undrained
- 1 tsp smoked paprika
- 1 tsp thyme dried
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar optional
Instructions
Sauté The Aromatics
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Brown The Chicken
- Push the vegetables to the side of the pot and add the chicken thighs. Cook for 5-6 minutes on each side until they are browned. This step enhances the flavor of the soup.
Add The Seasonings And Broth
- Stir in the smoked paprika, thyme, and bay leaf. Pour in the chicken broth and bring the mixture to a boil.
Simmer The Soup
- Reduce the heat to low and let the soup simmer for 25-30 minutes, until the chicken is cooked through and tender.
Shred The Chicken
- Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add Collard Greens And Tomatoes
- Stir in the chopped collard greens and the can of diced tomatoes. Let the soup simmer for an additional 10 minutes, or until the collard greens are tender.
Adjust Seasonings
- Taste the soup and adjust the salt and pepper to your preference. If desired, add a splash of apple cider vinegar to brighten the flavors.
Notes
I often find that soups like this taste even better the next day. The flavors meld together overnight, making the leftovers a treat to look forward to.