# Ingredient List:
→ 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:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes, until softened.
02 - Add garlic and cook for 1 minute, stirring frequently to prevent burning.
03 - Stir in chicken breasts, potatoes, bay leaf, thyme, smoked paprika, salt, and pepper. Pour in the chicken broth.
04 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until chicken is cooked through and potatoes are tender.
05 - Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.
06 - Add chopped collard greens. Simmer, uncovered, for 10–12 minutes, until greens are tender but still bright.
07 - Stir in lemon juice. Adjust seasoning as needed with additional salt and pepper.
08 - Ladle into bowls, garnish with fresh parsley if desired, and serve hot.
