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.

What might a cleanse look like? No wheat, dairy, caffeine, alcohol, soy or sugar.

Instead, replace these foods with amazing healthy alternatives like dark greens, bone broth, and sweet potatoes. I highly recommend these foods whether you’re detoxing or not!

Eating soup makes incorporating these healthy foods into your diet easy. This soup is low calorie, loaded with vegetables, high in fiber, protein, antioxidants, and low-glycemic.  FYI, I added jalapeno for a little kick.

Ingredients:

-4 cups chicken stock (use vegetable stock for vegetarian version; make your own bone broth for the best healing)
-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

Directions

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 a lime wedge.

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