Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Almond Chicken Soup with Sweet Potato, Collards, and Ginger Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Sweet potato and almond butter give this soup a creamy, decadent texture. Ingredients 4 cups chicken stock ½ 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 ½ 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 Directions 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. Rate it Print