Chicken Peanut Soup Recipes

CREAMY CHICKEN PEANUT SOUP

Steps:

• In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
• Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
• Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
• Stir in heavy cream and heat through.

PEANUT BUTTER VEGETABLE CHICKEN SOUP

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.

SENEGALESE CHICKEN AND PEANUT SOUP

Steps:

• Saute onion, garlic and cayenne in oil until onion is translucent.
• Stir in curry powder and curry paste; saute 1 minute.
• Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
• Add cooked chicken and sambal; simmer for 10 minutes.
• Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
• Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.

CHICKEN PEANUT SOUP

Steps:

• In a large pot, saute the chicken, onion, and garlic in sesame oil until the chicken is cooked.
• Add the curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
• Add the chicken broth, tomato paste, and tomatoes.
• Simmer about 30 minutes to combine flavors.
• (At this point this can be refrigerated overnight for the flavors to blend)
• Add peanut butter, stirring until well combined.
• Heat until very hot but not boiling.

PEANUT SOUP WITH CHICKEN

Steps:

• For the chicken: Combine the tomato paste, thyme, cumin, cloves, garlic, ginger, jalapeno, onion and 1/2 teaspoon salt in a blender. Blend to make an almost smooth paste. Add the chicken broth and blend until very smooth.
• Heat a large Dutch oven over medium heat. Add the coconut oil or ghee. Season the chicken with 1/2 teaspoon salt. Add the chicken to the pot and cook, stirring, until lightly browned, 2 to 3 minutes. Add the onion puree and bay leaves. Bring to a gentle simmer over low heat and cover the pot. Cook, stirring occasionally, until the chicken is tender, 20 to 25 minutes.
• For the sauce: Meanwhile, in a medium saucepan, combine the tomatoes, garlic, onion, ginger and jalapeno. Pour in 1 cup of the stock or water. Bring to a simmer over low heat. Cover and cook until the tomatoes and onions are very tender, 15 to 20 minutes.
• Transfer the sauce to the blender (no need to wash the blender) and, being careful when blending hot ingredients, puree until smooth. Set a strainer over the chicken pot and strain the sauce right into the pot. Stir and return to a simmer just to combine the flavors, about 5 minutes.
• Put the peanut butter and remaining 1/2 cup stock in the blender (no need to wash the blender) and blend until smooth. Whisk into the simmering soup. Simmer just to combine the flavors, 2 to 3 minutes, adding a little more chicken stock if needed. (The soup should be slightly thick, like melted ice cream.) Stir in the lime juice and season with salt, if needed.
• To serve, mound spinach leaves in 4 shallow serving bowls. Ladle the soup over. Garnish with cilantro, jalapeno and lime wedges, if desired.

AFRICAN CHICKEN PEANUT SOUP

Steps:

• Place a large Dutch oven coated with cooking spray over medium high heat until hot.
• Add sweet potato, onion, bell pepper, garlic, and jalapeno; saute 5 minutes.
• Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil.
• Reduce heat; simmer 10 minutes.
• Add peanut butter, stirring with a whisk; cook 2 minutes.

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.