We poached every ingredient in broth and added plenty of fresh ginger at the end. It’s also packed with superfoods thanks to red quinoa and almond butter. Make sure to sip any remaining broth: it’s likely to ward off most colds. Cook, relax and enjoy!
What you'll need****: ½ cup red quinoa
1 small yellow onion
1 garlic clove
10 oz sweet potato
3 oz collard greens
1 oz fresh ginger
8 oz chicken broth
8 oz boneless, skinless chicken breast
1.15 oz packet almond butter
freshly ground black pepper
Equipment: small saucepan
Recipe steps: 1. Make quinoa
Bring 1 cup water to a boil in a small saucepan. Add quinoa and simmer, covered, until tender and water is absorbed, about 15 minutes.
Peel and finely chop onion and garlic. Peel sweet potato and cut into small pieces (2 cups). Remove stems from collard greens and coarsely chop (1 cup). Peel and finely chop ginger (2 tablespoons).
Bring chicken broth, 2 cups water, onion, garlic and sweet potato to a boil in a medium pot. Lower heat to a simmer.
Meanwhile, cut chicken into 1-inch pieces. Add to pot with 1 teaspoon salt and simmer, covered, 15 minutes.
Add ginger and collard greens to pot and simmer, covered, until greens are tender, about 5 minutes.
Mix in almond butter
Remove ¼ cup of broth from soup and whisk together with almond butter. Add mixture back to the soup and stir to incorporate. Taste soup and season with salt and pepper if necessary. Serve soup over quinoa. Enjoy!
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