Peanut-Chicken Soup

Peanut-chicken Soup Recipe

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Lynette !


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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20 Min
35 Min
Stove Top


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2 Tbsp
canola oil
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(s)
fresh parsley
bay leaves
1/4 c
creamy peanut butter
1/4 c
1 can(s)
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


  • 1Heat 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.
  • 2Add 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.
  • 3Combine peanut butter, 1/4 cup water and diced tomatoes, stirring well.
  • 4Add 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.
  • 5Ladle about 1 1/3 cups soup into each of 6 bowls. Top each serving with 2 teaspoons chopped parsley and 1 teaspoon chopped peanuts.

Printable Recipe Card

About Peanut-Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Thai
Hashtag: #Peanut butter

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