Chicken-Peanut Soup

Chicken-Peanut Soup

I found this recipe at Rachael Ray’s site. I was a little nervous. To be honest I didn’t think Amber (11) would like it. She eats soup, but pretty much just the standards – chicken noodle, tomato, potato and that’s about it. I was surprised though. She actually ate some of it. The recipe makes four servings, so David took the leftovers to work the next day.

Ingredients:

  • One 32-ounce container chicken broth
  • 2 skinless, boneless chicken breast halves (about 1 pound)
  • 2 red potatoes with skin, cut into small cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 red or green chile, with seeds, finely chopped (I actually took the seeds out. I’m a wuss when it comes to spicy.)
  • ½ green bell pepper, seeded and finely chopped
  • ½ cup chunky peanut butter (I used creamy because it’s what we had and, while I like peanut butter, I’m not actually a big fan of the peanuts themselves.)
  • Salt and pepper
  • 1 lime

Directions:

  1. In a medium pot, cover the chicken broth and bring to a boil. Add the chicken and potatoes; cover and simmer over medium-low heat until the potatoes are tender and the chicken is just cooked through, about 25 minutes.
  2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the onion, chile and bell pepper and cook until softened, about 10 minutes.
  3. Remove the chicken breasts from the broth and shred the meat; set aside. In a blender, puree half the broth and all the potatoes. Pour the mixture into the remaining broth and stir in the peanut butter until combined. (What I actually did was took out 2 cups of the broth and used my immersion blender on everything else still in the pot. Then I stirred the broth and peanut butter in.)
  4. Add the chicken and sautéed vegetables. Stir in a little water to thin the soup if desired. (I didn’t have to.) Heat gently. Season with salt, pepper and lime juice to taste.

This is a soup I’ll cook again. It was easy, the ingredients are things we tend to have anyway. Everybody ate it. I served it with some biscuits. Yummy and simple.

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. Head over there to join in the fun.

8 Comments

  1. I’m allergic to all nuts but we have this substitute you can buy here so I’m definitely going to try this. I love sautéing chicken on the stiff with the peanut butter so I’d love this too. Thanks for sharing this unique recipe.

Leave a comment