Real Recipes From Real Home Cooks ®

peanut-chicken soup

a recipe by
Lynette !
Gulf Breeze, FL

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

serves 6
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For peanut-chicken soup

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

How To Make peanut-chicken soup

  • 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.
  • 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.
  • 3
    Combine peanut butter, 1/4 cup water and diced tomatoes, stirring well.
  • 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.
  • 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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