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Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Sweet potato and almond butter give this soup a creamy, decadent texture.

  • Servings: 4
Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Source: Whole Living, January/February 2011


  • 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


  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.

  2. 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.

  3. Ladle the soup into bowls, and squeeze with lime wedge.

Reviews (12)

  • vanillablue 4 Aug, 2014

    I made this today but with substitutions. So good! I used natural peanut butter instead of almond butter. The cheapest almond butter in my neighborhood grocery store was $15! I also used kale instead of collards. I sauteed the onion and sweet potatoes in about a tablespoon of coconut oil and then followed the recipe as written. It *is* lacking in seasoning. I needed a lot of salt and pepper and added a few good splashes of Tabasco. Do not skip the limes! Super delicious recipe.

  • DomesticDreamer 24 May, 2014

    I made this today and it turned out fantastic. I used the homemade turkey stock I had in the freezer, leftover roast chicken, and made my own roasted almond butter. I also used kale instead of collards. Wonderful recipe, I'll definitely be making it again.

  • JUDY0424 14 Apr, 2014

    What a yummy soup ...
    I followed the directions, with the addition of some red pepper flakes and subbed spinach for collard greens. The lime juice is vital, it brightens the flavor and imbues a lovely Thai influence.
    One little glitch, when whisking the almond butter and warm broth, my mixture went from creamy to grainy - what caused it to separate like that?? I stirred it in regardless, and end result was still delish but I am curious as to what happened!?

  • JulianaMary 17 Feb, 2014

    We love this recipe! Made it while on the detox but it is part of our regular meal rotation. I typically double the recipe and my husband loves it too!

  • LittleRedFrog 10 Feb, 2014

    This was ok. I was hoping for a bang of flavours but it was lacking an undefinable something.
    It was nice though and easy. Made plenty for freezing and reuse later.
    The good thing about it is that it's pretty versatile. I'll try it with coconut milk, peanut butter, etc and I'll more than likely make a vegetarian version next time.
    Because even if it wasn't amaaaaazing-to-die-for, it was good and I will sure make it again!

  • Alexis Anderson 20 Jan, 2014

    I have made probably half the recipes on this website and this is by far my favorite. It is absolutely delicious and the flavors are all so wonderful. I make it all the time and family and friends are always asking for the recipe! I strongly suggest squeezing the lime on top it just complements the flavors really well.

  • SarahLake16 18 Oct, 2012

    This soup was so yummy! I loved it. I will definitely make it again.

  • sljjohnston 12 Jun, 2012

    I've made this recipe many times. I roast the sweet potatoes with the onion, and grill the chicken. When the potatoes are ready, I puree half with the broth and almond butter, and put the rest of the potatoes in the soup. The texture of the soup becomes very silky, without adding any cream. I've made this for girls night out and everyone wants the recipe.

  • suzsafran 16 May, 2012

    Made this last night and my husband and I loved it! I added fresh cilantro into the soup and then poured the soup over freshly sliced avocado chunks. So good. I also substituted kale for the collards. Next time I will try the red pepper flakes.

  • GSisson 17 Mar, 2012

    Have made this soup several times and it just keeps getting better!

  • skspillman 3 Feb, 2012

    I followed the previous reviewer's tip and added some crushed red pepper to the soup. This seems like a good comfort food--I might make it the next time I feel like I'm getting a cold.

  • babyblues89 23 Jan, 2012

    This soup is delicious! I played with the Thai influence and added a little ground coriander and a pinch of red pepper flakes to give it some depth and heat--this is my new favorite rainy day soup!!

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