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
Directions
- Saute onion and garlic in olive oil for a few minutes.
- 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.
- 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.
- 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!