Peanut chicken soup may seem unconventional at first, but trust me when I say this is one flavor combination you won’t regret trying! It’s satisfying and nutritious with plenty of healthful fats from the peanut butter.
If you were to ask me which recipe of mine has resulted in the most positive feedback, this one is definitely a top contender. It was a total star in my winter meal plan series.
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Without further ado, let’s get into the details of this luscious, cozy, peanutty soup. Here’s what you’ll need to make it!
Ingredients
- ground chicken
- onion
- garlic
- sweet potatoes
- spices: ground ginger, turmeric
- canned tomatoes
- chicken broth
- peanut butter
- baby spinach
- lime, cilantro, chili crisp, crushed peanuts!
Inspiration
The peanut and sweet potato combination isn’t one that I came up. It’s inspired by recipes like this which are a twist on West African peanut soup! You’ll find some similar recipes around the internet but here’s what makes mine unique:
- I use ground chicken, which makes it really weeknight-friendly
- I omit the chiles/peppers, which makes it kid-friendly. I like to top with chili crunch to add heat at the end, if desired.
- Flavor with ground ginger and turmeric for warmth
- Sub spinach for kale for approachability
- Leave out the chickpeas
I’ve seen some recipes that call for coconut milk or cream, but since the peanut butter makes this plenty rich, I don’t think it’s needed.
FAQs
You can certainly just omit the chicken. I also think red lentils would work great in this.
It does! It should keep for up to 90 days. I recommend using an airtight storage container and leaving as little extra room at the top as possible. To serve, let it thaw in the fridge then re-heat in a saucepan or soup pot.
More cozy winter mains:
PrintPeanut Chicken, Sweet Potato & Spinach Soup
Peanut chicken soup may seem unconventional at first, but trust me when I say this is one flavor combination you won’t regret trying! It’s satisfying and nutritious with plenty of healthful fats from the peanut butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 16 oz ground chicken
- 1/2 large onion, diced
- 2 cloves garlic
- 2 small sweet potatoes, peeled & cubed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15oz.) diced tomatoes, with juices
- 4 cups chicken broth
- 1/4 cup peanut butter
- 2 big handfuls baby spinach
- 1 lime, juiced
- garnishes: cilantro, chili crisp, crushed peanuts
Instructions
- Heat one tablespoon of the oil in a stock pot or dutch oven over medium heat and add the chicken and a big pinch of salt, crumbling and stirring until cooked through (about 5-7 minutes). Remove the chicken with a slotted spoon and transfer to a plate. Add the onion to the pot and cook for 3-5 minutes or until softened. Add garlic, let cook an additional 1-2 minutes just until fragrant.
- Add in the sweet potatoes and seasonings, stir. Pour in tomatoes and broth. Bring to a boil. Reduce heat and simmer for 10 minutes, or until sweet potatoes are tender.
- Remove from heat and stir in the peanut butter, spinach and lime juice. Add chicken back in. Stir and season with additional salt to taste.
- Top with garnishes and serve with naan or bread for dipping.
Notes
- The equipment section above provides affiliate links to things I use often in my kitchen and love.
- This recipe was adapted from The Modern Proper’s African Peanut Soup
Nutrition
- Serving Size: 2 cups
- Calories: 416 calories
- Fat: 24 grams
- Carbohydrates: 26 grams
- Fiber: 5 grams
- Protein: 26 grams
Jaclyn Konen says
I never cook with peanut butter so I was a little hesitant, but it adds the perfect subtle hint of peanut flavor. This soup is delicious! Even my husband liked which is how I know something is really good. I will definitely be making it again!
Leanne says
Thanks Jaclyn!! Getting R’s approval is the best compliment! 😁
Kellie says
I’m OBSESSED with this soup. It’s so filling and my family really enjoyed it. The Chili Crunch added to it really makes the recipe amazing.
The perfect cold weather dinner!
Leanne says
Kellie, you’re the absolute greatest! Thanks for coming by to leave a review and rating.
Julie Pylkas says
I made this for our church group, and all the guys were so skeptical. But there was NO soup left at the end of the evening. This soup is a “must make asap”
Leanne says
Thanks Julie! I so appreciate your trust in making this for family and friends. It means the world!
Brooke says
Tbh we were a bit skeptical about adding peanut butter to this recipe but I’m so glad we did! Me and my four kiddos absolutely LOVED it. Will for sure make it again. Also I made it in my instant pot and it was perfect and easy.
Leanne says
Great idea to make it in the IP! I’m so glad this was a hit. So appreciate you taking the time to come leave a review and star rating!