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.
- 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
- 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.
- 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.
- 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.)
- 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.