Chicken and Vegetable Soup with Peanut Butter

Jasminka Vujic


This soup is perfect for cold weather. Its thick consistency makes it a good main course. My kids love it, maybe yours will, too.

☆☆☆☆☆ 0 votes
15 Min
40 Min
Stove Top


3 Tbsp
coconut oil
purple onion, small, or half a large one, diced
5 clove
garlic, crushed
2 c
cubed cooked chicken leftover meat (from roast, etc.)
2 c
mixed vegetables, frozen (carrots, corn, peas, green beans... even okra is fine)
2 c
squash or pumpkin, cooked and cubed, or shredded if using spaghetti squash
2 c
broccoli, fresh or frozen
16 oz
tomato sauce
8 c
water or chicken broth
1 1/3
peanut butter
1 1/2 Tbsp
salt, more or less can be added, according to your preferences
1 tsp
each, spices: pepper, oregano, ginger, thyme, rosemary, if you like hot, add some chili or jalapeno peppers to taste


1Put the first four ingredients in a large pot. Cook on high for 2-3 minutes, mixing with a wooden spoon. Cover, reduce heat to minimum and simmer for 10 minutes.
2Uncover the pot, increase heat to high, add frozen vegetables, cook another 3 minutes, constantly mixing with the wooden spoon. Reduce heat to minimum, cover and simmer for 5 minutes
3Add squash or pumpkin, increase heat to high, mix together with the other ingredients, and still mixing, add broccoli, still mix for another 2 minutes, cover and cook on low for 5 minutes.
4Uncover the pot, add tomato sauce, mix together with other ingredients, add water or broth, let it boil uncovered.
5After the soup has boiled, reduce heat to low, add peanut butter and mix well so it is well combined into the liquid. Increase heat, let boil again. Then reduce heat to low, add all the spices, cover, and let simmer for 5 minutes.
6Serve hot, with rice, or a piece of bread.

About this Recipe

Main Ingredient: Chicken
Regional Style: Thai
Dietary Needs: Gluten-Free
Other Tag: Healthy