Almond Chicken Soup with Sweet Potato, Collards, and Ginger
By Keyingredient Staff
This delicious almond chicken soup is perfect for wintertime! Hearty sweet potato, comforting collards, and warming ginger come together to make a bowl of soup worth cuddling up with by the fire.
Ingredients
- 4 cups chicken stock
- 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
- 1/2 cup smooth almond butter
- 1 cup collard leaves, coarsely chopped
- 2 tablespoons minced fresh ginger
- Coarse salt and freshly ground black pepper
- 1 lime, cut into wedges
Preparation
Step 1
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 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.
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