Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Sweet potato and almond butter give this soup a creamy, decadent texture.
Whole Living, January/February 2011
  • Yield Serves 4
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  • 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.

Recipe Reviews

Reviews (54)

  • vanillablue 4 Aug, 2014

    I made this today but with substitutions. So good! I used natural peanut butter instead of almond butter. The cheapest almond butter in my neighborhood grocery store was $15! I also used kale instead of collards. I sauteed the onion and sweet potatoes in about a tablespoon of coconut oil and then followed the recipe as written. It *is* lacking in seasoning. I needed a lot of salt and pepper and added a few good splashes of Tabasco. Do not skip the limes! Super delicious recipe.

  • DomesticDreamer 24 May, 2014

    I made this today and it turned out fantastic. I used the homemade turkey stock I had in the freezer, leftover roast chicken, and made my own roasted almond butter. I also used kale instead of collards. Wonderful recipe, I'll definitely be making it again.

  • JUDY0424 14 Apr, 2014

    What a yummy soup ...
    I followed the directions, with the addition of some red pepper flakes and subbed spinach for collard greens. The lime juice is vital, it brightens the flavor and imbues a lovely Thai influence.
    One little glitch, when whisking the almond butter and warm broth, my mixture went from creamy to grainy - what caused it to separate like that?? I stirred it in regardless, and end result was still delish but I am curious as to what happened!?

  • JulianaMary 17 Feb, 2014

    We love this recipe! Made it while on the detox but it is part of our regular meal rotation. I typically double the recipe and my husband loves it too!

  • LittleRedFrog 10 Feb, 2014

    This was ok. I was hoping for a bang of flavours but it was lacking an undefinable something.
    It was nice though and easy. Made plenty for freezing and reuse later.
    The good thing about it is that it's pretty versatile. I'll try it with coconut milk, peanut butter, etc and I'll more than likely make a vegetarian version next time.
    Because even if it wasn't amaaaaazing-to-die-for, it was good and I will sure make it again!

  • Alexis Anderson 20 Jan, 2014

    I have made probably half the recipes on this website and this is by far my favorite. It is absolutely delicious and the flavors are all so wonderful. I make it all the time and family and friends are always asking for the recipe! I strongly suggest squeezing the lime on top it just complements the flavors really well.

  • SarahLake16 18 Oct, 2012

    This soup was so yummy! I loved it. I will definitely make it again.

  • sljjohnston 12 Jun, 2012

    I've made this recipe many times. I roast the sweet potatoes with the onion, and grill the chicken. When the potatoes are ready, I puree half with the broth and almond butter, and put the rest of the potatoes in the soup. The texture of the soup becomes very silky, without adding any cream. I've made this for girls night out and everyone wants the recipe.

  • suzsafran 16 May, 2012

    Made this last night and my husband and I loved it! I added fresh cilantro into the soup and then poured the soup over freshly sliced avocado chunks. So good. I also substituted kale for the collards. Next time I will try the red pepper flakes.

  • GSisson 17 Mar, 2012

    Have made this soup several times and it just keeps getting better!

  • skspillman 3 Feb, 2012

    I followed the previous reviewer's tip and added some crushed red pepper to the soup. This seems like a good comfort food--I might make it the next time I feel like I'm getting a cold.

  • babyblues89 23 Jan, 2012

    This soup is delicious! I played with the Thai influence and added a little ground coriander and a pinch of red pepper flakes to give it some depth and heat--this is my new favorite rainy day soup!!

  • masdevallia 15 May, 2011

    This is awesome. It tastes like a thai soup minus the chili peppers. My husband was skeptical when I told him what was in this soup, but he went back for seconds. And my two year old couldn't get enough. Fantastic. BTW - I upped the time on the collards by 2 - 3 minutes. It was fresh with just a touch of crisp. Fantastic!

  • nks35 15 Mar, 2011

    Delicious! I'm about to make it for a second time. I didn't find the almond butter too powerful at all - it added a great nutty flavour and creamy textue to the soup. I made it with kale the first time (my market didn't have collard greens) and found I could reheat the leftovers adding fresh kale at the time to avoid wilted greens. Great soup!

  • sewing123 6 Mar, 2011

    Very good soup! I added a little bit more stock too:-)

  • Amyjo6 1 Mar, 2011

    This was a very good soup, I do agree with another comment that the collards could be cooked a little longer. I accidentally bought crunchy almond butter and it was a nice surprise to have little crunchy nuts in my soup! But overall a delicious soup!

  • Cousteau5 15 Feb, 2011

    Helpful hint: you MUST love almond butter for this recipe to work for you. For me, this soup was interesting, but not good, because I found the almond butter to be just too powerful (and strange when paired with the ginger). If I try this again, it will be with standard peanut butter.

  • cheese1227 8 Feb, 2011

    Absolutely fabulous soup! My only change was a bit more stock as it got really thick when I added the butter. Also added a bit of allepo pepper.

  • pamelakraft 5 Feb, 2011

    Butterkup2, thank you for the address of the homemade nut butter website. It will save a lot of money, and I can make nut butter at anytime on demand.
    Love everyone's suggestions.

  • Butterkup2 4 Feb, 2011

    I made my own almond butter and it's so simple, just following the directions here:

  • MaeOrchard 24 Jan, 2011

    Delicious! My husband claimed that it is now his favorite soup! Thank you for making a healthy soup that is also amazingly delicious and satisfying. I will make this again and again.

  • Amethyste 17 Jan, 2011

    Just made this tonight, and it shot straight to the top of my list of very favorite soups. I didn't see collards at the store, but we had baby spinach at home, and that worked just as well. I also indiscriminately added more ginger, because my husband and I can't get enough of it. In conclusion, ?

  • MissTrisha 12 Jan, 2011

    I don't know what to substitue for Almond Butter but if you live near a Whole Foods, PCC, or Trader Joes they all have it :) Although..it's quite pricey if you want organic.

  • jacksoki 11 Jan, 2011

    This soup was incredible! We'll definitely be making it again--even when we're done with the detox. :)

  • martha58 10 Jan, 2011

    Help! Couldn't find almond butter - what can i do to make some or use as a substitute

  • martha58 10 Jan, 2011

    Help! Couldn't find almond butter - what can i do to make some or use as a substitute

  • coletteam 10 Jan, 2011

    Also delicious with a garnish of cilantro, mint, sriracha, and tamari.

  • gardenwise33 9 Jan, 2011

    This soup is absolutely wonderful!! I did made this to the recipe,but I agree with the other poster that by sauteing the chicken it would add more taste and give the chicken more flavor. I will most definitely make this again.

  • ampersand 9 Jan, 2011

    This was fantastic! While preparing all the ingredients, I 1) seared the chicken breast (with s/p) in 1TBS olive oil for abt 3 min on ea. side in the pot I cooked the soup in and 2) roasted the sweet potatoes in the oven @ 350 (about 20 min). Then I saut?ɬ

  • f18baby 8 Jan, 2011

    We really liked this soup. Cooked it as directed and felt the greens were done perfectly (we used collards). I was glad for leftovers!

  • cavemom 8 Jan, 2011

    I really loved this soup, surprised by the creaminess the almond butter made it taste. My hubby doesn't like sweet potatoes, so next time I will try carrots. I might double the chicken next time, 2oz. per person doesnt seem like enough.

  • LivingHealthy 8 Jan, 2011

    This is delicious! I had another serving, half as much. I doubled the recipe and froze some for later. Since Crunchy Almond Butter is a staple in my home, I used it vs. creamy... I really love crunch! I will definitely make this again and again. Not only is it delicious but so quick and easy. Thanks WL!

  • scrappin2learn 8 Jan, 2011

    I made this soup with collard greens and beet greens left over from one of the detox beet salads. I sauteed the veggies before adding stock to intensify flavor. In my opinions, the greens need to be cooked much longer than the recipe says, at least an hour. Both the flavor and texture of this soup is delicious and satisfying. My husband LOVED it! I will be adding this recipe to my regular rotation.

  • sellbie 8 Jan, 2011

    This soup was awesome! We're not the biggest ginger fans so I'm always a little skeptical. But the flavor was phenomenal. It's a keeper!

  • sellbie 8 Jan, 2011

    This soup was awesome! We're not the biggest ginger fans so I'm always a little skeptical. But the flavor was phenomenal. It's a keeper!

  • UUjerri1 7 Jan, 2011

    I doubled this recipe and froze half because the package contained two breasts. It's fabulous! I added the chicken raw vs. cooking it first and it is incredibly tender. Thawing out a batch for today (Friday day #5). I may add more ginger just as an experiment although it's great the way it is. Also, WE DID NOT PUT ANY SALT IN THIS RECIPE. Cool eh?

  • lamorford 6 Jan, 2011

    I loved this soup. Like others I wasn't sure about it but decided to give it a try, and it was so yummy! I'm a vegetarian so I left out the chicken, substitued vegetable broth, and added zuchini to fill it out a bit. It was sooo yummy. My boyfriend loved it too!

  • MissTrisha 6 Jan, 2011

    YUM!! This is the first recipe I have made with this detox that actually had a tasty flavor. YEAH!! I used spinach instead of collards (yuck) and a white colored sweet potato. I bought the warbly looking creature under the sweet potato sign expecting the orange flesh inside and found something creamy white in color. It was tasty whatever it was :D

  • kwint 6 Jan, 2011

    This soup was surprisingly delicious! I also used lacinato kale and added chicken I had grilled earlier in the week with the kale and ginger for the last 5 minutes. I think I have begun an new love affair with almond butter...

  • julieh44 6 Jan, 2011

    I made this soup tonight and it was wonderful! The farmer's market was out of collard greens so I used spinach instead and it was great. The ginger adds an especially nice flavor.

  • Sarahmc99 5 Jan, 2011

    I was hesitant to make this, but was pleasantly surprised by how much I enjoyed it! This was super tasty and I'm resisting the urge to go back for more :) I used lacinato kale instead of collards and it was great!!

  • philologist_theologian2 5 Jan, 2011

    I just made this and it's SO good! Very yummy and doesn't taste like a detox recipe. I think I have a new favorite soup!

  • MrsFennelSeed 4 Jan, 2011

    Thanks to everyone for answering my chicken question! I'm going to try this tonight after work and see what happens...wish me luck! :)

  • MrsFennelSeed 4 Jan, 2011

    Thanks to everyone for answering my chicken question! I'm going to try this tonight after work and see what happens...wish me luck! :)

  • abedell 4 Jan, 2011

    This was fantastic! I'm glad I 1.5x it so there's lunch tomorrow.
    For smilin123: I would say this serves 2, twice. There's no way you'll only want one bowl.

  • smilin123 3 Jan, 2011

    Does this really make 4 servings? Or are they 4 detox-diet sized servings?

  • karenmmorse 3 Jan, 2011

    @Kat_375... thanks for the heads-up about the shrimp! I'll see what the fresh fish is at the market today

  • mstets 3 Jan, 2011

    It's not my mom's chicken soup, but it is a great recipe! I wasn't sure about the almond butter, but the soup is yummy.

  • Kat_375 3 Jan, 2011

    I just made this and a few other recipes to have ready for the week. I can't believe how good this soup is! It's a good thing that it's late or I would probably eat it all tonight. And it is so easy to make - I think I'll be using this recipe a lot.

    @karenmorse - shrimp might have too strong of a flavor for this soup, but I'd bet you could use some sort of large flake fish such as cod or halibut - they're both mild enough to give you some tooth without taking over the flavors of the soup.

  • MamaCass02 2 Jan, 2011

    I was wondering the same, but just made this recipe and I put the chicken uncooked into the broth and it definitely cooked just fine over the 20 minutes.

  • emur829 2 Jan, 2011

    Just made this tonight--my partner couldn't believe it was a part of a detox diet! He went back for seconds! I'll be sure to keep this recipe handy all winter...

    Per the chicken questions: we didn't cook it before hand, and because it was cubed so small, it had no problem cooking all the way through in the broth. In fact, it was rather delicious and moist this way!

  • karenmmorse 2 Jan, 2011

    I don't eat meat, but I do eat seafood. Is there a fish that would be a good substitute for the chicken? Is shrimp ok?

  • xKuriChanx 1 Jan, 2011

    i would say no, because i believe the recipe means the chicken cooks in the broth.

  • MrsFennelSeed 31 Dec, 2010

    Does one cook the chicken prior to putting it into the broth? Any thoughts on this would be great--thank you!