Martha Stewart Almond Chicken Soup Sweet Potato Collards And Ginger Recipe

Martha Stewart Almond Chicken Soup Sweet Potato Collards And Ginger Recipe is a hearty American-inspired bowl featuring creamy almond butter and vibrant greens. This nutritious meal combines tender chicken breast with chunky sweet potato and a hit of fresh ginger for a warming finish.

The first time I made this, I added the almond butter directly to the hot pot and it clumped into small, oily balls. Now I always whisk it with a ladle of the warm broth first to create a smooth paste before stirring it back in. Doing this ensures the soup has a silky, uniform texture rather than a broken or grainy appearance.

The fresh ginger is doing more work than you’d think in this dish. Without it, the density of the almond butter and sweet potato can feel a bit heavy on the tongue. I find that using a microplane to grate the ginger directly into the pot helps the flavour spread better than mincing it with a knife.

Martha Stewart Almond Chicken Soup Sweet Potato Collards And Ginger Recipe Ingredients

• 1L (1.75 pints) chicken stock
• ½ yellow onion, diced
• 1 garlic clove, minced
• 1 large sweet potato, peeled and diced into 2cm (¾ inch) cubes
• 225g (8oz) boneless skinless chicken breast, cut into 2.5cm (1 inch) pieces
• 125g (4.5oz) smooth almond butter
• 30g (1oz) collard leaves, coarsely chopped
• 2 tbsp fresh ginger, minced
• Salt and black pepper, to taste
• 1 lime, cut into wedges

How To Make Martha Stewart Almond Chicken Soup Sweet Potato Collards And Ginger Recipe

1. Boil the base: Put the chicken stock, diced onion, minced garlic, and sweet potato cubes into a large stockpot and bring the liquid to a boil over a high heat. You’ll know it’s ready when large bubbles break the surface consistently.
2. Simmer the chicken: Lower the heat to a gentle simmer, drop in the chicken pieces, and cover the pot with a tight-fitting lid to cook for 20 minutes. Check that the chicken is opaque all the way through and the sweet potato is soft enough to break with a spoon.
3. Temper the almond butter: Put the almond butter into a small bowl, pour in 125ml (4fl oz) of the hot soup liquid, and whisk them together until you have a thick, smooth paste. This prevents the nut butter from seizing or clumping when it hits the main pot of soup.
4. Add the greens: Toss the chopped collard leaves and minced ginger into the stockpot and bring the mixture back to a boil. Turn the heat down and simmer with the lid on for 5 minutes until the leaves have softened and turned a darker green.
5. Finish and season: Stir the prepared almond butter paste into the soup and add salt and black pepper to taste. Remove the pot from the hob once the liquid is creamy and well combined.
6. Serve the soup: Ladle the hot mixture into individual bowls and serve with a fresh lime wedge on the side. Squeeze the lime over the soup just before eating to brighten the heavy nut flavours.

Recipe Tips

• Temper the nut butter. Always mix the almond butter with a little hot broth in a separate bowl before adding it to the main pot. This step stops the fat in the butter from separating and keeps the soup base looking creamy and smooth.
• Prep the greens correctly. Remove the tough central ribs from the collard leaves before chopping them into bite-sized pieces. The ribs stay woody and hard even after boiling, so discarding them makes the soup much easier to eat.
• Check the chicken size. Cut your chicken breast into uniform 2.5cm (1 inch) pieces so they cook through at the same rate as the sweet potato. If pieces are too large, the potato will turn to mush before the meat is safe to eat.
• Make it ahead. You can store this soup in the fridge for up to three days as the ginger and almond flavours actually deepen over time. Just be prepared to add a splash of extra stock or water when reheating, as the sweet potato starch thickens the liquid as it sits.
• Use fresh ginger. Do not substitute ground dried ginger for the fresh root in this recipe. The fresh ginger provides a sharp, peppery heat that cuts through the richness of the almond butter, while the powder just adds a dull sweetness.

What To Serve With Almond Chicken Soup

This thick soup is quite filling on its own, but a piece of crusty sourdough bread is excellent for mopping up the almond-enriched broth. You could also serve a light side of steamed long-stem broccoli or a crisp green salad to provide a fresh crunch against the soft potatoes.

If you want a bit of extra texture, a handful of toasted flaked almonds scattered over the top adds a lovely bite. A swirl of Greek yoghurt or a few slices of fresh red chilli also works well if you prefer a creamier or spicier finish to your bowl.

How To Store Almond Chicken Soup

Fridge

Allow the soup to cool completely at room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, though the sweet potatoes may soften further the longer they sit in the liquid.

Reheat

Place the soup in a saucepan over a medium heat and stir occasionally until it’s steaming hot throughout. If the consistency has become too thick, stir in 1 or 2 tablespoons of water or stock to loosen the almond butter base.

Freeze

You can freeze this soup for up to 2 months in a freezer-safe container or a heavy-duty freezer bag. Defrost it overnight in the fridge before reheating on the hob, noting that the collard greens might lose some of their vibrant colour.

Martha Stewart Almond Chicken Soup Sweet Potato Collards And Ginger Recipe Nutrition Facts

Per serving (1 of 4):

• Calories: 385
• Protein: 24g
• Fat: 22g
• Carbohydrates: 26g
• Sugar: 7g
• Sodium: 840mg.

FAQs

Can I use peanut butter instead of almond butter?

Yes, you can swap the almond butter for a smooth natural peanut butter, though the flavour will be much stronger and more reminiscent of a West African satay. Make sure you use a version without added sugar to keep the savoury balance of the soup.

Is this Martha Stewart Almond Chicken Soup Sweet Potato Collards And Ginger Recipe gluten-free?

This recipe is naturally gluten-free provided you check the label on your chicken stock to ensure no wheat-based thickeners were used. Almond butter and sweet potatoes are naturally safe choices for those avoiding gluten.

What can I use if I cannot find collard greens?

If collard greens aren’t available at your local greengrocer, kale or spring greens make a perfect substitute. They have a similar sturdy texture and will hold up well during the final simmering stage without dissolving.

Can I make this in a slow cooker?

Yes, you can put the stock, onion, garlic, potato, and chicken in a slow cooker on low for 6 hours. Stir in the tempered almond butter, ginger, and greens during the last 30 minutes of cooking so the leaves don’t turn grey.

Try More Recipes:

• Martha Stewart Adobo Marinated Chicken Quesadillas Recipe
• Martha Stewart Chicken Salad Sandwich Recipe
• Martha Stewart Chicken Divan Recipe
• Martha Stewart Chicken Enchiladas Recipe
• Martha Stewart Chicken Spinach And Potato Hash Recipe