Written by Recipes | Feb 12, 2026 1:30:00 PM
Ingredients:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 small Yukon gold potato, thinly sliced
- 4 cups low-sodium chicken broth
- 1 cup cooked, shredded chicken breast
- 3 cups chopped kale or collard greens
- ½ teaspoon smoked paprika
- Black pepper, to taste
- Optional: crushed red pepper flakes
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 30 seconds.
- Add sliced potato and broth; bring to a gentle boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in chicken, greens, paprika, and black pepper.
- Simmer another 5–10 minutes until greens are tender.
- Adjust seasoning and serve warm.
Notes & Substitutions:
- Swap chicken for white beans or chickpeas for a vegetarian option
- Collard greens offer a heartier texture; kale cooks faster
- Serve with whole-grain bread if desired