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January 6, 2011
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Almond Chicken Soup

almond-chicken-soup

So, I’ve mentioned I’m on a detox. I know, I know––it’s so predictable it’s almost embarrassing. How utterly ordinary to swing from boozing till the wee hours and devouring giant steaks in December to drinking green tea and eating millet in the new year. Well, what can I say? I never promised to be an iconoclast.

But I’m also no joyless misery guts, either, that much you should know by now. Eating is one of our greatest sources of daily pleasure, and just looking at those glorified-starvation-detoxes makes me hungry. I cannot abide a shake for dinner and another for lunch, even if it is made out of kelp and various green things. Any kind of eating––whether it be over-the-top or plain and humble––should be a joy. Even if it’s just a teeny zing of pleasure like the crunch of a sweet-tart apple or the first sip of coffee in the morning, or something more deeply moan-worthy, like a perfectly cooked steak or something oozing with cheese. Why not enjoy it?

Strange as it sounds, this detox (Day 4 and counting!) has actually been enjoyable––and I don’t think I could have handled it any other way. My coffee-deprivation headaches have abated, and I finally had the reason to make homemade Larabars. I did have a a deep hankering last night to get in bed with a cup of hot chocolate and my borrowed copy of The Blue Castle, but it passed. (The desire for hot chocolate, not my need to hunker down with this bizarro book!)

I probably would not have elected to make this soup under other conditions, but that would have been a shame. It is a rich soup, deep and nutty from almond butter, made bright-eyed with fresh lime, ginger and a bit of mint and cilantro. It’s the perfect warmer for these dark winter January days, and one that won’t set you off track with any intentions you may have. (I still like the resolution shared in the comments last year to “make my body sing.” Sounds lovely, doesn’t it?)

Almond Chicken Soup
adapted slightly from Whole Living
Serves 4

4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 1/2 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
1 lime, cut into wedges
chopped cilantro or mint for garnish (optional)

Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

Ladle the soup into bowls. Scatter some fresh herbs on top, if you wish, and serve with lime wedges.

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Comments

  • Julie: I just saw a soup recipe that called for ground walnuts and now this one with almond butter! What a fun (new to me) addition. I have this yum jar of cashew and ginger butter — bet that would be fab in this soup!1 year ago

  • Shani: I’m doing the exact same detox and I’ve been blown away by the recipes – they’re delicious and filling, something I never expected from a detox! I’ve not had any trouble cutting out dairy or wheat and funnily enough, green tea with mint has curbed my sweet tooth. I can’t wait to cook this soup for dinner on Sunday!1 year ago

  • Julie, Mmm…ground walnuts. How intriguing. I’ve long wanted to make this other nutty soup, too. (Cashew and ginger butter––hello!)

    Shani, I know, right! That millet bowl? Delicious! I’m with you on the wheat, though I admit to missing dairy and corn: I keep craving Mexican food!1 year ago

  • Superalzy: This sounds delicious. I can’t wait to make a pot to share with my family. Cashew & ginger butter would make a soup amazing too!1 year ago

  • Tall Jessica: LOVE The Blue Castle, but I think of it as a summer book. :) I love chicken and almond together, but I’ve never tried it in soup. Looks good.1 year ago

  • janet: I have made a few recipes with peanut butter and can attest to how yummy the food becomes. I bet this is totally scrumptious. I bet tofu could sub for the chicken to make this vegetarian.1 year ago

  • Tall Jessica, I’m still wading through the beginning of the book (I get it! She’s miserable!), but so many people have told me they love it that I’m determined to finish.

    Janet, Definitely!1 year ago

  • Tori: oh my gosh…I was just telling someone about The Blue Castle! SUCH a weird book, but SO good! (I mean, LM Montgomery–how can you go wrong?) You have to tell us your thoughts when you’re finished with it!1 year ago

  • lisa strawberry: I’m looking forward to adapting this for a vegetarian soup. YUM. Thanks for the good ideas you’re always giving me.1 year ago

  • Kasey: I just have to say that I love the intro to this post: How utterly ordinary to swing from boozing till the wee hours and devouring giant steaks in December to drinking green tea and eating millet in the new year. Well, what can I say? I never promised to be an iconoclast.

    Sometimes, it’s ok to let yourself be convinced and get on the bandwagon – it could be quite good for you, as this detox sounds like it is. :) 1 year ago

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