Low Gl Peanut Chicken Soup
Indulge in the rich, nutty flavors of this hearty *Low GL Peanut Chicken Soup,* the perfect gluten-free and low-glycemic meal to keep you warm and satisfied. Tender pieces of chicken breast, bright zucchini, and vibrant red bell pepper simmer together in a creamy, protein-packed broth infused with natural peanut butter, coconut milk, and a hint of warming spices like cumin, coriander, and cayenne. Fresh spinach adds a boost of greens, while a garnish of chopped cilantro and a squeeze of lime brighten each spoonful. Quick and easy to prepare in under 45 minutes, this nutritious soup is ideal for anyone looking for a wholesome, flavorful dish that doesn’t compromise on health or taste. Perfect for meal prep or a comforting weeknight dinner, this bowl of goodness is a game-changer!
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Recipe Information
Ingredients
- 500 grams Chicken breast, diced
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Natural peanut butter (unsweetened)
- 1 liter Low-sodium chicken broth
- 200 milliliters Coconut milk (unsweetened)
- 2 tablespoons Tomato paste
- 2 medium Zucchini, diced
- 1 large Red bell pepper, diced
- 100 grams Spinach leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper (optional)
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the diced chicken breast to the pot and cook for 5-6 minutes until lightly browned.
Stir in the peanut butter, tomato paste, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Mix well to coat the chicken.
Pour in the chicken broth and bring to a gentle boil.
Reduce the heat to low and stir in the coconut milk.
Add the diced zucchini and red bell pepper, and simmer for 15 minutes until the vegetables are tender.
Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and a wedge of lime on the side for added freshness.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 38.7 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 393 mg | 30% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4934 mg | 105% | |
*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.
