Diabetes Forecast

Almond Butter Chicken Soup

Per Serving

Almond Butter Chicken Soup

Makes: 6 servings
Serving Size: 1 cup
Calories 185
Fat 11 g
Saturated Fat 1.2 g
Trans Fat 0 g
Carbohydrate 9 g
Fiber 3 g
Sugars 3 g
Cholesterol 20 mg
Sodium 420 mg
Potassium 400 mg
Protein 14 g
Phosphorus 175 mg
Choices: Carbohydrate 0.5, Lean Protein 2, Fat 1.5
  • Makes: 6 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes


2 tsp. olive oil, divided
8 oz. skinless, boneless chicken breast, diced
1 small onion, diced
2 garlic cloves, minced
1 small sweet potato (3 oz), peeled and diced
1 Tbsp. grated fresh, peeled ginger
1/4 tsp. cayenne pepper
4 cups low-fat, reduced-sodium chicken broth
1/4 cup plus 2 Tbsp creamy almond butter
1 1/2 cups baby spinach, stemmed
1/8 tsp. sea salt
1/4 tsp. freshly ground black pepper
Juice from 1/2 large lime


  1. In a large saucepan over medium heat, heat 1 tsp of the olive oil. Add the chicken and sauté for 5 to 6 minutes, until cooked through. Remove the chicken with a slotted spoon; set aside.
  2. Add the remaining 1 tsp of olive oil to the pan. Sauté the onion for 4 to 5 minutes. Add the garlic, sweet potato, ginger, and cayenne pepper. Sauté for 2 minutes. Add the chicken broth and bring to boiling. Lower the heat and simmer, uncovered, for 20 minutes.
  3. Add the almond butter, spinach, salt, black pepper, and reserved cooked chicken. Simmer for 5 minutes. Remove the soup from the heat, add the lime juice, and serve.

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