Thai Peanut Chicken Soup: Meet Your New Favorite Chicken Soup
Ingredients
- 1¼ cups yellow onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup red bell peppers, diced
- Cooking spray, I like olive oil cooking spray
- 1 tablespoon garlic, minced
- 1½ teaspoons chili powder
- ½ teaspoon red pepper flakes
- 6 cups reduced-sodium chicken broth, I used Swanson’s
- 2 cups cooked chicken breasts, diced or shredded, see shopping tips
- 1 (14½ ounce) can diced tomatoes
- ⅔ cup chunky or creamy peanut butter, see shopping tips
- ⅓ cup dry instant whole-wheat couscous, see shopping tips
- 4 cups fresh spinach leaves
- ½ cup scallions, chopped (optional, for topping)
Instructions
- In a microwave-safe plate or bowl, add onions, carrots, celery, and red bell pepper. Cook in microwave for about 4 minutes until vegetables are softened.
- Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder, and red pepper flakes. Sauté for about 1 minute. Stir often.
- Stir in broth, chicken, and tomatoes. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
- Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow sitting 5 minutes.
- To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions if desired.
- This soup will keep in refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
Nutrition
Serving: 1.25cupCalories: 228kcalCarbohydrates: 19gProtein: 19gFat: 11gSaturated Fat: 2gCholesterol: 18mgSodium: 552mgFiber: 5gSugar: 4gBlue Smart Points: 5Green Smart Points: 6Plus Points: 6