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One-Pot Peanut Soup with Chicken + Veggies

December 14, 2020

The dreamiest One-Pot Peanut Soup with Chicken + Veggies made with all gluten-free and dairy-free ingredients. This soup is such a unique and flavorful recipe filled with all wholesome and healthy ingredients.

The dreamiest One-Pot Peanut Soup with Chicken + Veggies made with all gluten-free and dairy-free ingredients. This soup is such a unique and flavorful recipe filled with all wholesome and healthy ingredients.

I’d like to thank Ezra’ little brother for making this mama crave all of the savory things all the time.

I used to be about 95% sweet tooth. These days it’s more like 60% sweet 40% savory. I have been so much more into making dinner recipes for you guys and my family. Meals that you can prep earlier in the week and make for lunch or dinner. And ones that are going to satisfy everyone’s tastebuds.

Just like this new peanut soup that is filled with chicken, veggies and so many other wholesome and delicious ingredients.

This soup is so flavorful and nourishing and perfect to make during these cozy nights at home. Jord and I had this for lunch for a few days in a row. Paired with some buttered toast (ha another pregnancy fave) – it is just too damn good!

I love adding in peanuts and peanut butter into my savory recipes. It is something commonly done in African food and in East Asia too. This a twist on African peanut soup that is commonly made in West Africa. I was with some friends who wen ton their honeymoon there and they were raving about it. I can’t say I have had the classic one myself but after they were filling me in on the details, I couldn’t help but give it a whirl. And it turned out so so good!

Oh and did I mention it only takes 30 minutes to make, start to finish?

The dreamiest One-Pot Peanut Soup with Chicken + Veggies made with all gluten-free and dairy-free ingredients. This soup is such a unique and flavorful recipe filled with all wholesome and healthy ingredients.\

What ingredients you need to make healthy peanut chicken + veggie soup:

  • Olive or avocado oil
  • Onion
  • Ginger
  • Garlic cloves
  • Chicken breasts
  • Black pepper
  • Cumin
  • Tomato paste
  • Diced tomatoes
  • Bone broth or chicken stock (about 4 cups)
  • Sweet potato, peeled and diced into small pieces
  • Creamy peanut butter (I use one with sea salt and no added oils or sugars – code RACHL for free shipping)
  • Chickpeas
  • Tuscan kale, chopped
  • Roasted peanuts

How to make this gluten-free peanut chicken soup in 30 minutes:

  1. In a large pot, heat oil over medium heat and add the onion, ginger and garlic and cook for 2-3 minutes
  2. Add in the chicken breasts, black pepper and cumin and cook over medium heat until chicken is fully cooked (no pink should be showing!)
  3. Add in the tomato paste and warm over medium heat for 1-2 minutes and let the paste brown a bit
  4. Add in the diced tomatoes, broth and sweet potato and bring to a boil
  5. Add in the peanut butter and chickpeas and mix well and cook over medium/low heat for about 15 minutes
  6. Add in the kale and cook for another 2-3 minutes then serve while warm
  7. Add crushed peanuts on top and sea salt and pepper to taste. I also added some cilantro for extra flavor.

A few of my other favorite cozy healthy lunch or dinner recipes: 

Delicious Paleo Creamy Chicken and “Rice” Soup

The Easiest No-Boil Baked Pasta Recipe (gluten-free)

The Easiest Healthy Mac & Cheese (gluten-free)

Easy Sesame Peanut Tahini Noodles with Halloumi (gluten-free)

The dreamiest One-Pot Peanut Soup with Chicken + Veggies made with all gluten-free and dairy-free ingredients. This soup is such a unique and flavorful recipe filled with all wholesome and healthy ingredients.

Print

One-Pot Peanut Soup with Chicken + Veggies

The dreamiest One-Pot Peanut Soup with Chicken + Veggies made with all gluten-free and dairy-free ingredients. This soup is such a unique and flavorful recipe filled with all wholesome and healthy ingredients.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: Serves 4-5 1x

Ingredients

Scale
  • 1 tablespoon olive or avocado oil
  • 1/2 medium onion, chopped
  • 1 tablespoon fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 lb boneless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon black pepper
  • 2 teaspoons cumin
  • 6 ounces tomato paste
  • 18 ounce jar diced tomatoes
  • 30 ounces of bone broth or chicken stock (about 4 cups)
  • 1 large sweet potato, peeled and diced into small pieces
  • 1 cup creamy peanut butter (I use one with sea salt and no added oils or sugars – code RACHL for free shipping)
  • 15 ounce can chickpeas 
  • 5 cups tuscan kale, chopped
  • Roasted peanuts
  • Sea salt and black pepper to taste

Instructions

  1. In a large pot, heat oil over medium heat and add the onion, ginger and garlic and cook for 2-3 minutes
  2. Add in the chicken breasts, black pepper and cumin and cook over medium heat until chicken is fully cooked (no pink should be showing!)
  3. Add in the tomato paste and warm over medium heat for 1-2 minutes and let the paste brown a bit
  4. Add in the diced tomatoes, broth and sweet potato and bring to a boil
  5. Add in the peanut butter and chickpeas and mix well and cook over medium/low heat for about 15 minutes
  6. Add in the kale and cook for another 2-3 minutes then serve while warm
  7. Add crushed peanuts on top and sea salt and pepper to taste. I also added some cilantro for extra flavor.

Notes

*Store leftovers in fridge for 5 days

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