Peanut Butter Soup

Joan Rossi


This soup is chicken rice soup with a kick. The peanut butter adds a nice flavor. You can adjust the quantities of ingredients to taste. Add hot sauce or Srirachi for an extra kick.

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6 - 8
30 Min
50 Min
Stove Top


6 - 7 c
chicken stock
1 medium
onion, chopped
1 large
leek, cleaned and chopped, dark green removed
3 - 4
carrots, chopped
1/3 c
dried chili pepper
1/2 - 1 tsp
1/2 c
peanut butter
pepper to taste


Step 1 Direction Photo

1Combine stock, onion, leek and carrots in at 2 -3 qt. saucepan. Bring to a boil. Cover and simmer 30 minutes.

Step 2 Direction Photo

2Remove from heat and puree until smooth or desired consistency. (I use an immersion blender and puree the soup in the pot.)

Step 3 Direction Photo

3Return soup to stovetop. Add rice, dried chili, and salt. Simmer, covered for 15 - 20 minutes until rice is tender.

4In a small bowl, mix 1/2 cup of soup and the peanut butter. Stir until well blended. Add mixture back in to the soup pot.

5Cover and simmer for 5 minutes. Remove the dried chili. Thin with water if soup is too thick. Add pepper to taste.

Step 6 Direction Photo

6Garnish with chopped peanuts and cilantro, if desired.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Non-Edible or Other
Regional Style: African