Chicken Peanut Soup
Dive into the rich and comforting flavors of Chicken Peanut Soup, a hearty and exotic dish that effortlessly blends protein-packed chicken thighs with the creamy, nutty goodness of peanut butter. Infused with aromatic ginger, garlic, and a hint of cayenne pepper, this recipe creates a perfect balance of savory, spicy, and slightly tangy flavors, thanks to a final squeeze of fresh lime juice. Bursting with wholesome ingredients like spinach, carrots, and tomatoes, this soup not only nourishes but also delights your taste buds with its velvety texture and warm spices. Ideal for cozy weeknight dinners, it’s a one-pot wonder that’s ready in under an hour, making it as convenient as it is satisfying. Serve it hot with fresh cilantro for a burst of herbaceous flavor, and let this fusion-inspired soup upgrade your comfort food game.
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Recipe Information
Ingredients
- 500 grams chicken thighs
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1 tablespoon ginger
- 2 medium tomatoes
- 1 medium carrot
- 4 cups chicken broth
- 0.5 cup peanut butter (unsweetened)
- 0.25 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spinach leaves
- 1 whole lime
- 2 tablespoons cilantro (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then add to the pot. Sear for 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.
In the same pot, sauté the chopped onion until soft, about 5 minutes.
Add minced garlic and ginger, cooking for an additional minute until fragrant.
Stir in diced tomatoes and peeled, chopped carrot. Cook for another 3 minutes while stirring periodically.
Pour in the chicken broth and return the chicken thighs to the pot. Bring to a gentle simmer.
Simmer for about 20 minutes or until the chicken is cooked through and tender.
Remove the chicken thighs, shred them with two forks, and return the shredded chicken to the pot.
Whisk peanut butter into the soup until fully incorporated.
Season the soup with cayenne pepper, cumin, salt, and black pepper. Stir well.
Add the spinach and allow it to wilt in the soup for 2-3 minutes.
Squeeze lime juice into the soup to brighten the flavors.
Serve hot, garnished with chopped cilantro if desired.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 25.5 g | ||
| Protein | 181.4 g | 363% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4349 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
