Name: Chicken Soup With Vegetables and Peanut

Ingredients:

• 2 tablespoons neutral oil, such as avocado, grapeseed or canola, divided
• 12 ounces boneless, skinless chicken breast, patted dry and cut into 1/2-inch pieces
• 3/4 plus 1/8 teaspoon fine salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 medium yellow onion (8 ounces), diced
• 3 garlic cloves, minced or finely grated
• 1 tablespoon minced or finely grated fresh ginger
• 1/8 teaspoon cayenne pepper
• 2 medium sweet potatoes (1 pound total), peeled and cut into 3/4-inch pieces
• 2 medium carrots (6 ounces total), peeled and cut into 1/2-inch-thick rounds
• 6 cups low-sodium chicken broth
• One (14.5-ounce) can no-salt-added diced tomatoes, with their juices
• 4 ounces green beans, trimmed and cut into 1-inch pieces
• 1/2 cup creamy peanut butter (any kind)
• 2 cups (2 ounces) lightly packed fresh baby spinach leaves, coarsely chopped
• 1/3 cup unsalted dry-roasted peanuts, coarsely chopped

Instructions:

• In a medium (4-quart) pot over medium-high heat, heat 1 tablespoon of the oil until shimmering. Have ready a large plate near your workspace.
• Season the chicken with 1/8 teaspoon of the salt and the black pepper.
• Add the chicken to the pot and cook, stirring occasionally, until lightly browned all over, 3 to 4 minutes total; the chicken will not be cooked through at this point.
• Transfer to a large clean plate.
• Reduce the heat to medium, add the remaining 1 tablespoon of oil and the onion, and cook, stirring occasionally, until softened, about 3 minutes.
• Add the garlic, ginger, the remaining 3/4 teaspoon of salt and the cayenne pepper, and cook, stirring, until aromatic, about 1 minute more.
• Add the sweet potatoes and carrots, followed by the chicken broth and tomatoes, with their juices.
• Increase the heat to high and bring the mixture to a boil.
• Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 20 minutes.
• Remove from the heat and use a slotted spoon to transfer about 2 cups of the vegetables to a bowl.
• Using an immersion blender, puree the contents of the pot until smooth. (Alternatively, puree the soup in batches in a blender. Fill it no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters.)
• Return the pureed soup to the pot, set over high heat and bring to a boil.
• Add the green beans and chicken, along with any accumulated juices.
• Reduce the heat to medium-low, and cook until the green beans are tender and the chicken is cooked through, about 10 minutes.
• Stir in the reserved vegetables and peanut butter until the latter dissolves completely.
• Stir in the spinach and cook until just wilted, about 1 minute.
• Ladle into individual bowls, garnish with the chopped peanuts and serve hot.

Comments: Can substitute tofu for the chicken and vegetable broth for the chicken broth.
2/7/2026 - It took me 1.6 hours to prepare this, plus another 12 minutes to make a green salad. I served it with green salad and bread. I used 1.39 lbs of chicken breast, 1.39 lbs of sweet potatoes, and 46 oz of chicken broth. For seasoning, I had 1/2 teaspoon of salt and black pepper, 2 teaspoons of powdered garlic, and 1 1/2 teaspoons of powdered ginger. I substituted peas for green beans. I used our mixmaster instead of a blender.

Source: https://www.washingtonpost.com/recipes/chicken-soup-vegetables-peanuts/

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