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One-Pot Peanut Soup with Chicken + Veggies

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5 from 1 review

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.

  • 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

  • Author: Rachel

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