Good For You Friday: Almond Chicken Soup with Sweet Potatoes, Collards and Ginger


Take a deep breath, the weekend is almost here!

It’s so funny, I used to be so excited for the weekend to to arrive because I didn’t have to go to work and I could have a cocktail (or two, or five) with my husband and our friends.  Now, it’s because I am anxious to have his help with the baby and maybe I can take a nap.  I am truly enjoying motherhood, but it can certainly feel overwhelming;  I mean, where did my “me time” go???  And will it ever return?

I also really miss cooking and I need to get back into making delicious healthy dinners like this Almond Chicken Soup with Sweet Potatoes, Collards and Ginger.  This hearty, warming soup gets a creamy texture from sweet potato and almond butter, while collards bring antioxidants and iron.  Courtesy of Whole Living.

  • 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.

Enjoy!  Happy Weekend!