Almond Chicken Soup with Sweet Potato, Collards, and Ginger


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


  • 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


  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.

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