November is here, and brings with it a little nip in the air! Warm up with this hearty fall soup, chock full of every healthy macronutrient! That’s why I love this soup…its a meal in a cup. Chicken is your lean protein, yams and kale are your complex carbohydrates, and almond butter is added at the end for your healthy fat. Finish it off with a squeeze of lime and not only is it healthy, it’s absolutely delicious! It’s great having other clean-eating friends in your circle and I think I got this recipe from my friend Kelsey, so just in case, I give her the recipe creds 🙂
Recipe:
Almond Chicken Soup
4 cups chicken stock
1/2 onion, diced
1 minced garlic clove
1 large sweet potato, diced
2 chicken breasts, 1″ pieces(use Rotisserie chicken and shred apart for ease)
1/2 cup almond butter
1 cup chopped kale
2 tbsp minced ginger
coarse salt and pepper
1/2 lime
Combine stock, onion, garlic and sweet potato, bring to a boil. Reduce heat to
simmer, add chicken and simmer 20 minutes.
simmer, add chicken and simmer 20 minutes.
In a small bowl combine almond butter and 1/2 cup of soup into a paste. Add collard or kale and ginger to soup.
Bring to a boil then reduce heat to simmer for 5 minutes. Stir in almond paste.
Season with salt and pepper. Add the juice of half a lime.
Season with salt and pepper. Add the juice of half a lime.
