Almond Chicken Soup
Prep time
Cook time
Total time
North African inspired almond chicken soup made with sweet potatoes, collard greens and plenty of ginger.
Serves: 4
  • 4 cups chicken stock
  • ½ yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 large sweet potato, peeled and finely chopped
  • 2 skinless, boneless chicken breasts, cut into 1-inch pieces
  • ½ cup smooth almond butter
  • 1½ cups trimmed and roughly chopped collard greens (kale or Swiss chard would also work well here)
  • 2 tablespoons peeled and finely minced ginger
  • salt and pepper, to taste
  • lime wedges, for serving
  1. In a large pot, combine your stock, onion, garlic and sweet potato and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and add in the chicken. Cover and simmer for 20 minutes.
  2. In a medium sized bowl, whisk together the almond butter and ½ cup of the hot stock until it becomes a thick paste. Set aside.
  3. Add in the collard leaves and minced ginger, and again, bring to a boil, then reduce the heat and simmer, covered, for 5 minutes or so. Stir in the almond butter paste. Season with salt and pepper, and taste. Add a little red pepper flakes, if you'd like some heat. Serve the soup hot with lime wedges.
Adapted From
Recipe by The Crepes of Wrath at