I am feeling the weight of the Christmas season…maybe a little literally. I love me some Christmas cookies and gingerbread lattes. I think I’ve come a long way since my youth in practicing moderation, but all that sugar and crud is still making me feel icky and unwell.
So this week I decided to make the extra effort to take care of myself. On Monday, I dug this recipe out of my old recipe binder, which was given to me by my sister-in-law. Almond Chicken Spinach Soup is as delicious as it is nourishing. What’s unusual about this soup is that it contains almond butter. The soup doesn’t really taste like almonds, but it lends a certain je ne sais quoi to it. (Jenna said what? Sorry, it gets me every time.)
Truth be told, I’m the only one in this house that likes (LOVES!) this recipe. Don’t let that keep you from trying it, though! My family is just picky. It’s a benefit; I don’t have to share a batch with anyone, and I can have a bowl for lunch every day.
Almond Chicken Spinach Soup
Yield: about 4 nice bowlfuls
1 tablespoon extra virgin olive oil
1 medium red onion, chopped
1 medium green bell pepper, chopped
1/3 cup sliced celery
3 cloves garlic, minced
2 tablespoons minced or grated fresh ginger
1 tablespoon curry powder
1 cup tomato sauce (or 2 tomatoes, chopped)
1 bay leaf
4 cups chicken broth
3 tablespoons almond butter
2 smaller chicken breasts, cooked and shredded
1/4 cup cilantro, chopped
4-6 ounces baby spinach, chopped if needed
salt & pepper to taste
Heat a large pot over medium-high heat. Add oil. Saute onions, peppers, and celery until soft.
Turn down heat to medium. Add garlic, ginger, and curry powder. Stir until fragrant–just a minute or so.
Add tomato sauce and bay leaf. Stir and cook for 3 minutes.
Add chicken broth and bring up to a boil. Once at a boil, turn down to low and whisk in almond butter.
Add chicken and let heat until simmering. Then add the cilantro and a few big handfuls of spinach (the more the merrier).
Season with salt & pepper to taste. Enjoy!