# 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 - 1/2 teaspoon black pepper
13 - 1 teaspoon salt, or to taste
14 - 2 tablespoons olive oil
→ Finishing
15 - Juice of 1/2 lemon
16 - Fresh parsley, chopped, for garnish (optional)
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes, stirring occasionally, until softened and fragrant.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in chicken breasts, diced potatoes, bay leaf, dried thyme, smoked paprika, salt, and black pepper. Pour in the low-sodium chicken broth, ensuring all ingredients are submerged.
04 - Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 20 minutes, or until chicken is cooked through and potatoes are tender when pierced with a fork.
05 - Remove chicken breasts from the pot using tongs and place on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return shredded chicken to the simmering broth.
06 - Add chopped collard greens to the pot. Simmer, uncovered, for 10 to 12 minutes, until greens are tender but retain their vibrant color.
07 - Stir in fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into bowls, garnish with fresh parsley if desired, and serve hot.
