Chicken Almond and Sweet Potato Soup

Yield: Serves 4


  • 4 cups (1 liter) chicken or vegetable broth (or equivalent water/bouillon)
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 1 large or two small skinless chicken breast, cut into 1-inch (2.5 cm) pieces or 1/2 C. (85 g) quinoa
  • 1 cup (100 g) smooth almond butter
  • 2 large handfuls dark green leafy vegetables, coarsely chopped or 10 oz. (300 g) frozen spinach
  • 2 tablespoons minced fresh ginger
  • 1 lime, optional


  1. Combine the broth, onion, garlic, and sweet potato in a medium-sized pan and bring to a boil.
  2. Add the diced chicken, cover and simmer for 15 minutes.
  3. Add the greens and fresh ginger to the soup and simmer, covered, for 5 minutes more.
  4. Meanwhile, process the almonds until they are a very finely powder. Stir the finely ground almonds into the soup, bring to a boil, and serve. Garnish with a squeeze of fresh lime if you’d like.


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