Almond Chicken Soup

I made this soup for dinner tonight, which was nice because it's fast if you have the chicken pre-cooked and some rice in your fridge...

Almond Chicken Soup

• 4 c. chicken stock (1 box)
• 2 tsp. olive oil
• 1 small onion - chopped
• 2 small sweet potatoes (or 1 medium), peeled and chopped
• 3 garlic cloves
• 1/2 tsp. grated ginger
• 1 large cooked chicken breast, chopped into pieces
• 1 c. collared greens (or assorted "Southern Greens" from Trader Joe's)
• 1/2 c. smooth almond butter
• cooked brown rice (if desired)
• salt and pepper

1.   Heat the olive oil in the pot and add the onion and sweet potatoes.  Over medium heat, cook the onions and sweet potatoes for 5-7 min, stirring occasionally.  When you see a bunch of good brown fond (baked on stuff) on the bottom of the pan, add the garlic and ginger and cook for 1 min.

2.  Add the chicken stock to the pot and bring to a boil.  Use a whisk to scrape up all of the good browned bits off the bottom of the pan.  Boil for 5min.  Add chicken and collared greens and boil for 3min.  

3.  Ladle out 1 c. of the chicken stock into a bowl and add the almond butter.  Stir to a smooth paste.  Add the paste to the pot and stir.  Throw rice in the pot, if using.  Boil for 1-2min to thicken slightly.

4.  Ladle soup into bowls and add salt and pepper to taste.

Pretty hearty and really good!