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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

Step 4

Add the diced chicken breast to the pot and cook for 5-6 minutes until lightly browned.

Step 5

Stir in the peanut butter, tomato paste, cumin, coriander, cayenne pepper (if using), salt, and black pepper. Mix well to coat the chicken.

Step 6

Pour in the chicken broth and bring to a gentle boil.

Step 7

Reduce the heat to low and stir in the coconut milk.

Step 8

Add the diced zucchini and red bell pepper, and simmer for 15 minutes until the vegetables are tender.

Step 9

Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.

Step 10

Taste and adjust seasoning if needed.

Step 11

Serve hot, garnished with fresh cilantro and a wedge of lime on the side for added freshness.

Nutrition Facts

Serving size	(2703.7g)

Amount per serving	% Daily Value*
Calories	2171.3

Total Fat 124.5g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 446.4mg	0%
Sodium 3091.8mg	0%
Total Carbohydrate 83.7g	0%
Dietary Fiber 23.5g	0%
Total Sugars 38.7g
Protein 192.4g	0%

Vitamin D 46.4IU	0%
Calcium 392.6mg	0%
Iron 20.6mg	0%
Potassium 4933.9mg	0%

*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.

Source of Calories

Fat: 50.4%

Protein: 34.6%

Carbs: 15.0%