Chicken soup with collard green is a warm, healthy soup in which skinless bone-in chicken breast is poached with onion, ginger, garlic, carrots, tomato paste based broth and when the chicken is all cooked, julienned collard green are added to boost the healthy goodness.
A touch of coconut milk is also added at last to make it a little rich and tasty. This soup is little on a spicier side because of the jalapeno, but you can omit it if you do not want it to be spicy.
I have used water instead of any broth/stock in this recipe as I am making my own chicken stock by poaching bone-in chicken with water and various aromatics vegetables. I added turmeric to have an extra punch of antioxidants benefits.
I love soups when it is raining or cold outside and chicken soup is just perfect when you have a cold or just feeling tired or low. Who says that comfort food has to be rich in carbs or fats, this healthy bowl of chicken soup with collard greens is one of favorite comfort food.
Chicken soup with collard greens
Course: Appetizers, SoupsCuisine: FusionDifficulty: Medium4
servings20
minutes50
minutesChicken soup with collard greens is a delicious warm soup in which bone in chicken breast is cooked with tons of vegetables including carrots, garlic and collard greens.
Ingredients
1 skinless bone-in split chicken breast
1 bunch of collard greens
6 big garlic, grated
2 inch of ginger grated
1 jalapeno, finely chopped (deseeded if you are not fan of a heat)
1 Tbsp of tomato paste
1 large onion, chopped
3 carrots peeled and cut into 1-inch pieces
1/2 tsp of turmeric
1/2 of cinnamon stick and 1 bay leaf
1/2 Tbsp of oil
1/4 cup of thick coconut milk
Salt and pepper to taste
5-6 cups of water / stock
Handful of parsley or cilantro, chopped
Directions
- Wash the collard greens well. Now take a leaf and fold it along the stem and cut the stem off through the sharp knife. Then roll the leaf like a cigar and slice it very thinly. do the same with the rest of the leaves.
- Now in a dutch oven or any large pan, heat oil and add ginger, onion, jalapeno, bay leaves, cinnamon and saute it until the onion is translucent. (it will take about 5 mins)
- Then add carrots, garlic, tomato paste, turmeric and saute again for a minute.
- Now place the chicken oven the vegetable mixture and add 5-6 cups of water with salt and pepper.
- Bring the water to boil, then cover it and cook the chicken over low heat until it is done for about 40-45 minutes or until the internal temperature of chicken reaches to 165-170F.
- Now take the chicken out of the soup in a plate and with the help of fork and knife, shred it. Discard the bones.
- Add the collard greens into the soup pot and cook covered until the collard green is done.
- When the collard green is cooked, add the shredded chicken and coconut milk and let it simmer for another minute.
- Add the parsley or cilantro and take out the bay leaf and cinnamon.
- Chicken soup with collard greens is done and ready to serve.
Notes
- Serve warm chicken soup with collard greens with your favorite whole grain bread or serve this soup over Soba or rice noodles.
- You can use any kind of greens in here. Spinach, Swiss chard even kale will be good for this recipe.
- If not a big fan of coconut milk, use almond milk or just a little drizzle of cream to make the soup richer.
