Kim’s Chicken Soup with Sweet Potato & Collards
by Kim Becker
Sometimes you just need a bowl of soup. On a chilly, rainy day or when you’re feeling under the weather, there are few greater pleasures than digging your spoon into a piping hot bowl of comfort.
Here’s a simple and hearty soup that is super easy to make and will be on your table in less than an hour. You only need some good crusty bread to round out the meal.
I love that it contains colorful vegetables that are super sources of fiber and antioxidants. I’m all for getting more DLG (dark, leafy greens) in my diet. As with most recipes, you can substitute any DLG for the chard. For a vegetarian version, you can omit the chicken. Do not skip the lime. Along with the ginger, it imparts a bright Thai influence.
Chicken Soup with Sweet Potato and Collards
1 tablespoon coconut or olive oil
½ onion, diced
1 garlic clove, minced
1 large sweet potato, peeled and diced (2 cups)
4 cups chicken stock
1 boneless, skinless chicken breast, cut into 1-in. pieces
1 tablespoon minced fresh ginger, or 1 teaspoon ground
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon crushed red pepper (optional)
1/3 cup almond butter, or peanut butter
2 cups coarsely chopped collard leaves, or other greens
1 lime, cut into wedges
Cook onion and garlic in oil in a stockpot until soft. Add sweet potato and chicken stock and bring to a boil. Reduce heat to a simmer and add chicken, ginger, salt, and pepper. Cover and simmer for 20 minutes.
In a small bowl, whisk together the almond butter and ½ cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and continue to simmer for 15 minutes. Stir in the almond butter paste.
Serve the soup with a lime wedge.
September 09, 2019
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