Almond Butter Chicken Soup

Ok, this may sound weird.

Almond butter in soup? Yes.

Just listen.

I received a jar of Wholesome Pantry Organics (Shop Rite brand) almond butter to try and create a recipe using it.

I confess, I had never tried almond butter before......I do love peanut butter, so figured it was similar in taste and texture.
This was all natural, no added sugar, just almonds and salt.

But what could I do with it besides spread it on toast?

I googled recipes with almond butter and chicken soup kept coming up.
I was intrigued.

I had a nice piece of leftover roast chicken breast, so I knew this was going to be on the menu.

If you have a box of chicken stock in the cupboard, do make this recipe. It is super healthy, using the high fiber sweet potato and almonds....and is so tasty.

It is our new favorite easy soup.

It may sound odd, but the almond butter takes a quick weeknight chicken soup to new heights.....

Peanut butter and chicken stew is a West African specialty.....and this reminded me of that delicious combination.

Almond Butter Chicken Soup: (adapted from this recipe)

5 cups chicken stock (I use Swanson's Natural Goodness)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 large sweet potato, peeled and diced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
1/2 cup smooth organic almond butter
big handful of chopped kale or spinach
1 tbsp minced ginger root (optional)
salt and pepper, to taste

In a large Dutch oven (Le Creuset is the best)...heat some olive oil and saute the onion, garlic and diced sweet potatoes for 3 minutes, just until onion is translucent.

Add in the chicken stock with hot pepper flakes and bring to a boil.

Add in the chicken breast and simmer for 20 minutes.
The chicken will be cooked and the sweet potatoes will be tender.

In a measuring cup, whisk together the almond butter and 1/2 cup of the hot stock until it becomes a thick paste. Set aside.

Add in the greens 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.

LOVED.