peanut-chicken soup

Name: Peanut-Chicken Soup
Prep time: 20 min
Cook time: 35 min
Yield: 6
Cuisine: Thai
Ingredients: 2 tablespoon(s) canola oil; 1 - bone-in chicken breast half, skinned; 1 pound(s) bone-in chicken thighs, skinned; 3/4 teaspoon(s) kosher salt divided; 1/2 teaspoon(s) black pepper, divided; 2 cup(s) onion, chopped; 1 cup(s) leeks, thinly sliced (white part); 1 tablespoon(s) fresh ginger, peeled and grated; 1 tablespoon(s) fresh garlic, minced; 3 sprig(s) fresh parsley; 2 - bay leaves; 1/4 cup(s) creamy peanut butter; 1/4 cup(s) water; 1 can(s) diced tomatoes, drained (14.5 ounce); 3 cup(s) chicken stock, unsalted; 2 cup(s) water; 2 cup(s) sweet potato, peeled and cubed; 3/4 teaspoon(s) ground red pepper; 4 tablespoon(s) flat leaf parsley, chopped; 6 teaspoon(s) unsalted peanuts, chopped

5 Pinches

Lynette C

Gulf Breeze, FL

Updated on Feb 20, 2016

A different chicken soup for when you aren't in the mood for chicken noodle! Using bone in chicken improves the flavor.

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prep time 20 Min

cook time 35 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 tablespoons canola oil
1 - bone-in chicken breast half, skinned
1 pound bone-in chicken thighs, skinned
3/4 teaspoon kosher salt divided
1/2 teaspoon black pepper, divided
2 cups onion, chopped
1 cup leeks, thinly sliced (white part)
1 tablespoon fresh ginger, peeled and grated
1 tablespoon fresh garlic, minced
3 sprigs fresh parsley
2 - bay leaves
1/4 cup creamy peanut butter
1/4 cup water
1 can diced tomatoes, drained (14.5 ounce)
3 cups chicken stock, unsalted
2 cups water
2 cups sweet potato, peeled and cubed
3/4 teaspoon ground red pepper
4 tablespoons flat leaf parsley, chopped
6 teaspoons unsalted peanuts, chopped

How To Make peanut-chicken soup

Step 1

Heat oil in a Dutch oven over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.

Step 2

Add onion, leeks, and ginger to the pan; saute 10 minutes. Add the garlic; saute 1 minute.Place parsley sprigs and bay leaves on cheescloth. Gather the edges and tie securely. Add the herb sachet to the pan.
Step 3

Combine peanut butter, 1/4 cup water and diced tomatoes, stirring well.
Step 4

Add the peanut butter mixture, chicken stock, 2 cups water, sweet potatoes, and ground red pepper to the pan; bring to a boil. Return the chicken to the pan. Reduce heat to medium and simmer 20 minutes, stirring occasionally. Remove from the heat; discard sachet.
Step 5

Ladle about 1 1/3 cups soup into each of 6 bowls. Top each serving with 2 teaspoons chopped parsley and 1 teaspoon chopped peanuts.
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