4 Servings 40 min Cook
4 Cup Chicken Stock
3/4 Cup, chopped Onions
1 Cloves, minced Garlic
1 Sweetpotato, 5" long Sweet Potato
2 Half breast (fillet) Chicken Breast
2 Tbsp Almond Butter
2 Cup, chopped Kale
2 Tbsp Ginger Root
1 Dash Salt
1 Dash Pepper
1 1/2 Fruit (2" dia) Limes
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.
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.
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.
Recipe inspired by: http://www.
thecrepesofwrath.
com/2015/02/10/almond-chicken-soup/#more-9213
