Peanut 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. 

  • Author: Leanne Ray, MS, RDN
  • 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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Top with garnishes and serve with naan or bread for dipping.




Keywords: gluten free dinners, gluten free soups, 30 minutes or less