chicken soup with sweet potato, collards and quinoa

This soup is so delicate and light it’s easy to forget you’re eating chicken, sweet potatoes and collards. The secret?

By: Anna Decker / 02/09/2016

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 coarse salt freshly ground black pepper

Equipment: small saucepan medium pot

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.

  1. Prep ingredients 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).

  2. Make broth Bring chicken broth, 2 cups water, onion, garlic and sweet potato to a boil in a medium pot. Lower heat to a simmer.

  3. Add chicken Meanwhile, cut chicken into 1-inch pieces. Add to pot with 1 teaspoon salt and simmer, covered, 15 minutes.

  4. Add greens Add ginger and collard greens to pot and simmer, covered, until greens are tender, about 5 minutes.

  5. 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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