Thai Peanut Chicken Soup: Meet Your New Favorite Chicken Soup
20 minutes
20 minutes
40 minutes
Main Course
Asian
8
228 kcal
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)
This Thai-inspired peanut chicken soup blends savory broth with the rich, nutty flavor of peanut butter and bright, fresh vegetables for a comforting bowl with gentle heat. It’s a versatile recipe: mild enough for kids with the red pepper flakes reduced or omitted, but flavorful and satisfying for adults as written. The couscous adds body and a pleasant texture, while spinach keeps it light and adds color and nutrients.
For home cooks pressed for time, this soup is forgiving. Use leftover roasted or poached chicken, or grab a rotisserie chicken and shred it. If you prefer a smoother texture, creamy peanut butter works best; if you like a bit of crunch and extra character, use chunky peanut butter. Adjust the spice level with more or less chili powder and red pepper flakes to taste.
Serving suggestion: ladle the soup into bowls and top with chopped scallions for a fresh, mild onion flavor. A squeeze of lime or a few cilantro leaves would also complement the Thai-inspired flavors, though they are optional. This soup pairs well with a simple green salad or steamed vegetables for a complete meal.
Make-ahead and storage: the soup stores well in the refrigerator for several days and is excellent for lunches or quick dinners. It also freezes nicely—cool completely before freezing in airtight containers. Reheat gently on the stove so the peanut butter blends back into the broth smoothly.
Instructions
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In a microwave-safe plate or bowl, combine the diced onions, carrots, celery, and red bell pepper. Microwave for about 4 minutes, or until the vegetables are softened.
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Lightly coat a large nonstick pan or soup pot with cooking spray. Add the cooked vegetables, minced garlic, chili powder, and red pepper flakes. Sauté for about 1 minute, stirring frequently so the garlic doesn’t burn and the spices become fragrant.
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Pour in the chicken broth, then add the diced tomatoes and the cooked chicken. Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
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Using a fork, stir in the peanut butter until it’s fully incorporated into the broth. Add the dry instant whole-wheat couscous and the fresh spinach, mixing well. Cover the pot, remove it from the heat, and let the soup sit for about 5 minutes so the couscous can absorb liquid and the spinach can wilt.
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To serve: ladle approximately 1¼ cups into each bowl. Garnish with 1 tablespoon of chopped scallions per serving, if desired.
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Storage tip: refrigerate leftovers for several days and enjoy them for lunch or dinner. The soup also freezes well—thaw and reheat gently before serving.
Nutrition
Calories: 228kcal
Carbohydrates: 19g
Protein: 19g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 18mg
Sodium: 552mg
Fiber: 5g
Sugar: 4g
Blue Smart Points: 5
Green Smart Points: 6
Plus Points: 6
Tried this recipe?
Let me know how it was!