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Soup

Almond Chicken Soup With Sweet Potato, Collards, and Ginger

An inspired but unusual pairing, almond butter and sweet potatoes take this quick chicken soup recipe to the next level. It comes together in about 3O minutes and uses store-bought stock and boneless, skinless chicken breasts. The nut butter is mixed with stock and adds rich flavor to this soup. Sweet potatoes complement the richness and balance the strong flavors of collards and fresh ginger. The finished chicken soup is creamy but dairy free—and very tasty.

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

Direction :

    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.