Skinny Thai Peanut Chicken Soup Recipes

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SKINNY THAI PEANUT CHICKEN SOUP



Skinny Thai Peanut Chicken Soup image

The peanut butter in this soup is not overwhelming, but gives this soup a 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 and a nice spice to it.

Provided by CaliforniaJan

Categories     Chicken Breast

Time 40m

Yield 1 1/4 cups, 8 serving(s)

Number Of Ingredients 15

1 1/4 cups yellow onions, diced
1 cup carrot, diced
1 cup celery, diced
1/2 cup red bell pepper, diced
cooking spray
1 tablespoon garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon red pepper flakes
6 cups chicken broth
2 cups cooked chicken breasts, diced
1 (14 1/2 ounce) can diced tomatoes
2/3 cup peanut butter
1/3 cup couscous
4 cups fresh spinach leaves
1/2 cup scallion, chopped (optional, for topping)

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.
  • 2. 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.
  • 3. Stir in broth, chicken and tomatoes. Bring to a boil, reduce heat to low and simmer 10 minutes.
  • 3. 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 to sit 5 minutes.
  • 3. To serve: Ladle 1¼ cups into each bowl. Garnish each serving with 1 tablespoon chopped scallions, if desired.
  • 4. This soup will keep in the refrigerated for several days. Leftovers are wonderful for lunch. This soup freezes great, too!
  • Makes 8 main course soup servings (each serving 1¼ cups).
  • Healthy Benefits:.
  • Most of the fat in this soup comes from the peanut butter. Peanut butter is an excellent source of protein and healthy fats. Peanut butter contains the same ratio of saturated to unsaturated fats as olive oil, says Harvard Medical School. The poly and monounsaturated fats in the spread can help to lower your risk of developing heart disease and type 2 diabetes. For the healthiest choice, look for brands that have no oil or sugar added.
  • Whole wheat couscous (tiny pasta) is loaded with fiber. In fact, 1 cup cooked of whole wheat couscous has 7 grams of fiber. Whole wheat couscous derives from the whole grains of durum flour.

Nutrition Facts : Calories 291.3, Fat 15, SaturatedFat 3.4, Cholesterol 29.4, Sodium 730.7, Carbohydrate 18.9, Fiber 4.3, Sugar 6.6, Protein 22.2

SKINNY THAI CHICKEN SOUP



Skinny Thai Chicken Soup image

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 16

1 teaspoon canola oil
1 small onion, cut into thin wedges (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1/2 medium red bell pepper, cut into thin bite-size strips (1 cup)
2 cloves garlic, finely chopped
1 teaspoon red curry paste
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2 cups shredded cooked chicken breast
1 teaspoon packed brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
1 can (14 oz) reduced-fat (lite) coconut milk (not cream of coconut)
4 cups fresh baby spinach leaves
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

  • In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
  • Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
  • In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
  • Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

Nutrition Facts : Calories 150, Carbohydrate 8 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g

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