Martha Stewart Almond Chicken Soup with Sweet Potato, Collards, and Ginger

Martha Stewart almond chicken soup with sweet potato, collards, and ginger turns tender chicken, diced sweet potato and almond butter into a creamy, hearty soup in 40 minutes. It's an easy cozy soup for chilly weeknights, fall lunches, winter meal prep or Sunday dinner, and it's dairy-free.

Whisk the almond butter with a ladle of hot broth before it goes in the pot. Dropping it in cold leaves stubborn clumps instead of a silky, creamy broth.

Martha skips the cream and uses smooth almond butter to thicken the broth, which adds body and a gentle nutty flavor. Fresh ginger and a squeeze of lime then keep the richness bright instead of heavy.

Martha Stewart Almond Chicken Soup with Sweet Potato, Collards, and Ginger

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

380

kcal

A thin, brothy base turns velvety once the almond butter paste is stirred in, with soft sweet potato cubes and tender chicken throughout. Quick-simmered collards stay green and slightly chewy against the creamy broth.

Ingredients

• 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
  

Directions

• Simmer the base: Combine 4 cups chicken stock, 1/2 diced yellow onion, 1 minced garlic clove and 1 large diced sweet potato in a stockpot and bring to a boil. Then reduce the heat to a simmer, add 8 ounces chicken breast cut into 1-inch pieces, cover and cook for 20 minutes.
• Make the almond paste: Whisk 1/2 cup smooth almond butter with 1/2 cup of the hot soup in a small bowl until it forms a thick paste. Doing this first keeps the almond butter from clumping when it meets the pot.
• Add the greens: Stir 1 cup coarsely chopped collard leaves and 2 tablespoons minced fresh ginger into the soup and bring it back to a boil. Then reduce the heat and simmer, covered, for 5 minutes.
• Stir in the almond butter: Stir the almond butter paste into the soup until the broth turns creamy. Season with coarse salt and freshly ground black pepper.
• Ladle and serve: Ladle the soup into bowls while it's hot. Squeeze a lime wedge over each bowl, since the acidity cuts through the richness.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut or seed butter?

Smooth cashew butter works well because it's just as mild and melts into the broth. Peanut butter also works, though it tastes stronger and changes the soup's character. Whisk any of them with hot broth first so they blend smoothly.

How long does this soup keep in the fridge?

It keeps in an airtight container for up to 3 days. The almond butter makes it thicken as it sits, so loosen it with a splash of stock or water when you reheat it gently on the stovetop.

Can I make it ahead or freeze it?

You can make it a day ahead, and the flavor deepens overnight. Freezing is possible for up to 2 months, but the sweet potato gets a bit softer once thawed. Reheat slowly and add a squeeze of lime just before serving.

What can I use instead of collard greens?

Kale is the easiest swap and cooks in the same 5 minutes. Swiss chard or spinach also work, but they wilt faster, so stir them in during the last 2 minutes. Remove tough stems from any of them first.

What's the most common mistake with this soup?

Stirring the almond butter straight into the pot is the usual slip, because it clumps and never fully dissolves. Whisking it with hot broth first fixes that. Also, don't boil the soup hard after adding it, or the broth can turn grainy.