Almond Chicken Soup with Sweet Potato

This protein packed soup is perfect for those rainy days when you want to curl up with a good book. I knew the moment I tasted the first bite that it would be a life time fav. I hope that you enjoy this Almond Chicken Soup as much as I do.

·       4 cups chicken stock (I use homemade bone broth)
·       1/2 yellow onion, diced
·       1 minced garlic clove
·       1 large sweet potato, peeled and diced (2 cups)
·       8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
             (if raw cook in the broth for about 15 minutes before adding the sweet potatoes)
·       1/2 cup smooth almond butter
·       1 cup collard or chard leaves, coarsely chopped (I add 2 cups)
·       2 tablespoons minced fresh ginger
·       Coarse salt and freshly ground black pepper
·       1 lime, cut into wedges
  1. Saute onion and garlic in olive oil for a few minutes.
  2. Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the cooked chicken, then cover and simmer for 20 minutes.
  3. In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
  4. Ladle the soup into bowls, and squeeze with lime wedge. You can sprinkle roasted pumpkin seeds for added flavor.

Click here for a delicious recipe for Chicken Tortilla Soup and to learn more about bone broth

Thank you Dawn Thompson for sharing your light and your amazing recipe with me!

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