Almond Chicken Soup
Soups
Amount to eat (1 serving)
Time to prepare: 20 mins to prep
Time to cook: 40 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 1.5g
Glucose: 0.9g
Fructose: 0.6g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 4.1g

Fats

Saturated: 3g
Monounsaturated:6.7g
Polyunsaturated: 3.1g
Trans: 0.1g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 4.3g 18%
Net Carbs: 21
Sodium: 461.1mg 20%
Potassium: 830.4
Cholesterol: 53.6

Nutritional Values (g)


Calories: 328 Fat: 15g
Protein: 25g Carbs: 26g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Chicken stock (Soup, home-prepared)
4 cup / 960 grams
Onions (Raw)
3/4 cup, chopped / 120 grams
Garlic (Raw)
1 cloves, minced / 3 grams
Sweet potato (Raw, unprepared)
1 sweetpotato, 5″ long / 130 grams
Chicken breast (Broilers or fryers, meat and skin, raw)
2 half breast (fillet) / 290 grams
Almond butter (Nuts, plain, without salt added)
2 tbsp / 32 grams
Kale (Raw)
2 cup, chopped / 134 grams
Ginger root (Raw)
2 tbsp / 12 grams
Salt (Table)
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams
Limes (Raw)
1 1/2 fruit (2″ dia) / 100 grams

Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Recipe inspired by: http://www.thecrepesofwrath.com/2015/02/10/almond-chicken-soup/#more-9213