PEANUT BUTTER VEGETABLE CHICKEN SOUP
The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted.
Provided by annie nordmark
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
- Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
- Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 13.4 g, Cholesterol 26.3 mg, Fat 11.1 g, Fiber 3 g, Protein 20 g, SaturatedFat 2.5 g, Sodium 934.7 mg, Sugar 5.1 g
HERBY CHICKEN & BUTTER BEAN SOUP
This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme
Provided by Cassie Best
Categories Lunch, Main course
Time 1h20m
Number Of Ingredients 13
Steps:
- If using a leftover chicken carcass, place in a large saucepan and cover with 2 litres of water. Bring to the boil, then cover with a lid and gently simmer for 20 mins. Meanwhile, heat the oil in another large saucepan. If using chicken thighs, add these and brown on all sides, then remove and set aside.
- Add the onions to the oil and cook for 10 mins until starting to caramelise. Add the carrots, herbs, spices and flour, and stir for 1-2 mins to toast the spices. If using a chicken carcass, strain the cooking liquid into the pan with the vegetables, otherwise add the browned chicken thighs and stock. Stir well, cover and simmer for 30 mins.
- If using chicken thighs, remove them from the pan, shred the meat and discard the bones. Add the meat (or the meat from the carcass) back into the soup, along with the butter beans, season and heat through for 1-2 mins.
- Use a hand-held blender to blitz the soup until smooth, or leave it chunky. Or blend about half, so it's creamy but still has chunks of chicken, carrot and butter bean. Serve with extra pepper, and good crusty bread.
Nutrition Facts : Calories 363 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
BUTTER CHICKEN SOUP
Make and share this Butter Chicken Soup recipe from Food.com.
Provided by JustJanS
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Marinade:.
- Cut the meat into small pieces or slice thinly. Combine with the other ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
- Soup:.
- Melt the butter in a medium saucepan and add marinated chicken and chopped onion.
- Stir constantly until the chicken is sealed (white looking) and the onion is soft, add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
- Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
- Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.
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BUTTER CHICKEN SOUP - HEALTHY FOOD GUIDE
From healthyfood.com
4.4/5 Total Time 40 minsCategory SoupsCalories 228 per serving
- 1 Cut the meat into small pieces or slice thinly. Combine with the other marinade ingredients in a glass bowl and refrigerate for at least 1 hour (or before you go to work in the morning).
- 2 Melt the butter in a medium saucepan. Add marinated chicken and chopped onion. Stir constantly until the chicken is sealed (white looking) and the onion is soft. Add the dried spices and ginger, then stir in the tomatoes and chicken stock. When simmering, pour in the basmati rice, stir, and simmer for 10 minutes.
- 3 Mix together the tomato paste and flour and whisk, a little at a time, into the soup. Add the brown sugar and cream and season to taste.
- 4 Serve in soup bowls with a dollop of natural yoghurt, chopped fresh coriander and torn up naan bread for dunking.
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