Almond Chicken Soup with Sweet Potatoes, Collards and Ginger

A guest post by Heather Sullivan, R.D.
Gluten-free /Dairy Free.

A few weeks ago I did a cleanse using the Clean Program as a guide.  Coincidentally, the latest issue of Whole Living features a guide for a 28 day detox with week 1 being very similar to the Clean Program guidelines- no wheat, dairy, caffeine, alcohol, soy or sugar.  Whole Living posted a few recipes for each week, including this soup.  I highly recommend it whether you're detoxing or not.  It's hearty but still low calorie, loaded with vegetables, high in fiber, protein, antioxidants and low-glycemic.  FYI, I added jalapeno for a little kick.


-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.

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