Indulge in a culinary journey with our tantalizing Low GL Peanut Chicken Soup, a symphony of flavors that cater to health-conscious individuals without compromising taste. This delectable soup, meticulously crafted with low glycemic index ingredients, offers a guilt-free indulgence that nourishes both body and soul.
Embark on a culinary adventure with our diverse selection of recipes, ranging from the classic Chicken and Sweet Corn Soup, a harmonious blend of tender chicken, sweet corn, and aromatic herbs, to the hearty Chicken and Mushroom Soup, where succulent chicken mingles with earthy mushrooms in a savory broth. And for those seeking a touch of exoticism, the Thai Chicken Noodle Soup awaits, transporting taste buds to the vibrant streets of Bangkok with its blend of fragrant spices and tender rice noodles.
Each recipe is carefully curated to minimize the impact on blood sugar levels, making them suitable for individuals with diabetes or prediabetes. The use of low-glycemic index ingredients, such as non-starchy vegetables and lean protein, ensures a gradual release of energy, promoting satiety and helping maintain stable blood sugar levels.
Our collection of Low GL Peanut Chicken Soup recipes caters to various dietary preferences and restrictions. Whether you're following a gluten-free, dairy-free, or low-carb diet, we've got you covered. With easy-to-follow instructions and a comprehensive ingredient list, these recipes are accessible to cooks of all skill levels.
So, gather your ingredients, prepare your taste buds, and embark on a culinary expedition with our Low GL Peanut Chicken Soup recipes. Nourish your body, delight your palate, and experience the transformative power of healthy and flavorful cuisine.
SKINNY THAI PEANUT CHICKEN SOUP
If any of you are a bit hesitant because of the peanut butter in this soup, don't be! It's amazingly delicious!!! The peanut butter is not overwhelming but gives this soup depth and amazing richness. This soup is so hearty, satisfying, and chock full of good-for-you ingredients. It includes chicken and a variety of chopped veggies, lots of fresh spinach, whole wheat couscous with a nice spice to it. Each main course serving, 228 calories and 11 grams of fat. I hope you'll give it a try...And if you do, I'd love to hear what you think!
Provided by Nancy
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- In a microwave-safe plate or bowl, add onions, carrots, celery, and red bell pepper. Cook in microwave for about 4 minutes until vegetables are softened.
- Coat a large nonstick pan or soup pot with cooking spray. Add cooked vegetables, garlic, chili powder, and red pepper flakes. Sauté for about 1 minute. Stir often.
- Stir in broth, chicken, and tomatoes. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
- Stir in peanut butter with a fork. Make sure the peanut butter gets well blended. Add couscous, spinach and mix well. Cover, remove from heat. Allow sitting 5 minutes.
- To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions if desired.
- This soup will keep in refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
Nutrition Facts : ServingSize 1.25 cup, Calories 228 kcal, Fat 11 g, SaturatedFat 2 g, Cholesterol 18 mg, Protein 19 g, Carbohydrate 19 g, Fiber 5 g, Sodium 552 mg, Sugar 4 g
GHANAIAN CHICKEN AND PEANUT STEW (GROUNDNUT SOUP) RECIPE
Peanut butter and tomatoes lend a rich and creamy backdrop to this simple, hearty Ghanaian chicken stew.
Provided by Niki Achitoff-Gray
Categories Mains Soups and Stews
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- In a blender, purée 2 onion halves, 1/2 cup (120ml) chicken stock, 3 garlic cloves, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine chicken legs with purée, remaining onion halves, remaining 1/2 ounce ginger, and remaining 2 cloves garlic, along with hot pepper and bay leaves. Toss to coat.
- Set Dutch oven over medium heat and bring to a simmer, then cover, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes. Add an extra 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.
- Transfer chunks of onion, ginger, garlic cloves, and hot pepper to blender. Add peanut butter, canned tomatoes and their juices, and remaining 1 1/2 cups (360ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into the Dutch oven, stirring to incorporate.
- Increase heat to medium and bring to a simmer, then lower heat to medium-low and cook, stirring occasionally, until chicken is tender, oils have surfaced, and mixture has thickened and reduced by about one-third, about 40 minutes. Add smoked fish, reduce heat to low, cover pot, and cook an additional 5 minutes. (If omitting the smoked fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.
Nutrition Facts : Calories 731 kcal, Carbohydrate 52 g, Cholesterol 197 mg, Fiber 7 g, Protein 50 g, SaturatedFat 10 g, Sodium 517 mg, Sugar 15 g, Fat 38 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CREAMY CHICKEN PEANUT SOUP
A savory cream soup with a great peanut butter flavor.
Provided by leia
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 9
Number Of Ingredients 7
Steps:
- In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
- Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
- Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
- Stir in heavy cream and heat through.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 9.3 g, Cholesterol 72.5 mg, Fat 38.9 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 15.4 g, Sodium 228.7 mg, Sugar 3 g
LOW GL PEANUT CHICKEN SOUP
A creamy peanut chicken soup, this serves nice with a small crunchy side salad, and is Low GL. 1 cup = 1 serving. This soup will also keep in the fridge for up to 3 days.
Provided by kelly in TO
Categories Stocks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a 4-6 quart dutch oven or soup pot over medium high heat.
- Add the onion and cook, stirring often, until softened, 2 to 3 minutes. Add the garlic and curry power; cook, stirring until fragrant about 2-3 minutes. Add the broth, tomatoes, and sweet potato and bring to a simmer. Reduce heat to medium low cover and simmer for 10 minutes.
- Add the chicken, cover and simmer until the sweet potatoes are tender and the chicken is cooked through, about 10 minutes. Add the peanut butter and stir until blended into the soup. Stir in the cilantro, lime juice and hot sauce.
Nutrition Facts : Calories 183.6, Fat 8.6, SaturatedFat 1.7, Cholesterol 36.3, Sodium 99.8, Carbohydrate 11.1, Fiber 2.4, Sugar 4, Protein 17.1
CHINESE CHICKEN NOODLE SOUP WITH PEANUT SAUCE
Cook an exotic yet easy chicken noodle soup and liven it up with a spicy peanut sauce - ideal for busy weekdays. It's low-calorie, with two of your 5-a-day
Provided by Elena Silcock
Categories Dinner, Soup, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oil in a saucepan over a medium heat, add the chicken and brown a little, so around 2-3 mins, then add the garlic and ginger and stir to coat the chicken. Fry for a further minute, then pour in the chicken stock and soy, bring to the boil, then reduce to a simmer. Cover with a lid and leave to gently bubble for 25-30 mins until the chicken is tender and pulls apart.
- Meanwhile, mix the sauce ingredients with a splash of water. When the chicken is ready, lift it out with a slotted spoon and use two forks to shred it on a plate. Add the cabbage, mushrooms and noodles to the pan, turn up the heat, then stir in the chicken, add a dash of sriracha, if using, and ladle into bowls. Top with a drizzle of the peanut sauce and serve.
Nutrition Facts : Calories 434 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.9 milligram of sodium
WEST AFRICAN PEANUT SOUP WITH CHICKEN
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.
Provided by Mark Bittman
Categories dinner, one pot, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
- Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
- Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
- Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams
Tips:
* To make the soup even more flavorful, use low-sodium chicken broth and add a splash of soy sauce or fish sauce. * If you don't have a slow cooker, you can make this soup in a regular pot over medium heat, but you'll need to stir it more frequently to prevent the chicken from sticking to the bottom of the pot. * Serve the soup with rice, noodles, or your favorite bread. * For a spicier soup, add a teaspoon or two of red pepper flakes along with the ginger and garlic. * For a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) to the soup and simmer until thickened. * Garnish the soup with chopped green onions, cilantro, or peanuts before serving.Conclusion:
This low-GL peanut chicken soup is a delicious and healthy meal that's perfect for a cold winter day. It's also easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and nutritious soup, give this recipe a try.
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