Chicken Almond Soup With Sweet Potato, Pumpkin and Collard Greens

Adapted from Martha Stewart’s Whole Living Recipe.

I returned back to New York from a weekend away with my girlfriends to find a clean apartment (thanks to my glorious husband) with our artwork hung and a brand new dining table sitting snugly in the corner. It’s been quite a journey since saying goodbye to our home and life in Singapore back in April; only just now do we finally have a place of our own. It’s wonderful to begin to ‘nest’ again.

So after a few decadent meals over the weekend and maybe a few too many glasses of red wine I felt like making something nutritious yet rich, flavorsome and comforting…..And most importantly something pretty darn simple as I am still in the process of re-stocking our kitchen!

This is a one pot, no fuss meal that makes amazing leftovers. I served the soup with a side of quinoa although it’s a satisfying meal on its own.

Ingredients (Serves 4)

  • 4 cups chicken stock
  • 3 skinless boneless chicken breasts cut into pieces
  • 1/2 yellow onion, diced
  • 2 garlic cloves, finely chopped
  • 2 knobs of ginger, thinly sliced
  • 1 medium sweet potato, diced (approx 1 cup)
  • Diced pumpkin or butternut squash (approx 1 cup)
  • Approx 1/2 cup smooth natural almond butter
  • Coarsely chopped collard green leaves (a few big handfuls – spinach would also work)
  • Salt and pepper
  • Olive oil
  • Cilantro and lime wedges for garnish


Sweat the onions and garlic in a pan over medium heat with some olive oil until the onion begins to soften. Add in the ginger and the potato and pumpkin with a pinch of salt and cracked pepper, gently stirring to allow the flavors to combine, approx 2 minutes. Add in the stock then increase heat to bring ingredients to a boil. Reduce heat to a simmer, then add in chicken, cover and simmer for 20 minutes.

In a separate bowl, mix the almond butter with 1/2 cup of the hot stock from the pot and stir into a smooth paste. Add the collard greens into the soup, simmer for another 2 minutes then turn off heat and stir in the almond butter paste.

Ladle soup into bowls, season with salt and pepper and garnish with fresh chopped cilantro and lime wedges on the side.


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