Almond Chicken Soup

Ingredients

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Almond butter

  Nuts, plain, without salt added

  2 tbsp or 32g

• Kale

  Raw

  2 cup, chopped or 134g

• Ginger root

  Raw

  2 tbsp or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Limes

  Raw

  1 ½ fruit or 100g

Directions

1. In a large pot combine your stock, onion, garlic, and sweet potato, and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and add in the diced chicken. Cover and simmer for 20 minutes.
2. In a medium sized bowl, whisk together the almond butter and ½ cup of the hot stock until it becomes a thick paste. Set aside.
3. Add in the kale and minced ginger, and again, bring to a boil, then reduce the heat and simmer, covered, for 5 minutes or so. Stir in the almond butter paste. Season with salt and pepper, and taste. Serve the soup hot with lime wedges.
4. Recipe inspired by: http://www.thecrepesofwrath.com/2015/02/10/almond-chicken-soup/#more-9213