Peanut-Chicken Soup Recipe

Name: Peanut-Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 bone-in chicken breast half, skinned; 1 pound bone-in chicken thighs, skinned; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 cups chopped onion; 1 cup thinly sliced leeks; 1 tablespoon grated peeled fresh ginger; 1 tablespoon minced fresh garlic; 3 fresh parsley sprigs; 2 bay leaves; 1/4 cup creamy peanut butter; 1/4 cup water; 1 (14.5-ounce) can diced tomatoes, drained; 3 cups unsalted chicken stock (such as Swanson); 2 cups water; 2 cups cubed peeled sweet potato; 3/4 teaspoon ground red pepper; 1/4 cup chopped fresh flat-leaf parsley; 6 teaspoons chopped unsalted peanuts

Servings: persons

2 tablespoons canola oil
1 bone-in chicken breast half, skinned
1 pound bone-in chicken thighs, skinned
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onion
1 cup thinly sliced leeks
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
3 fresh parsley sprigs
2 bay leaves
1/4 cup creamy peanut butter
1/4 cup water
1 (14.5-ounce) can diced tomatoes, drained
3 cups unsalted chicken stock (such as Swanson)
2 cups water
2 cups cubed peeled sweet potato
3/4 teaspoon ground red pepper
1/4 cup chopped fresh flat-leaf parsley
6 teaspoons chopped unsalted peanuts

1
Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2
Add onion, leeks, and ginger to pan; saute 10 minutes. Add garlic; saute 1 minute. Place parsley sprigs and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
3
Combine peanut butter, 1/4 cup water, and tomatoes, stirring well. Add peanut butter mixture, chicken stock, 2 cups water, sweet potato, and ground red pepper to pan; bring to a boil. Return chicken to pan. Reduce heat to medium, and simmer 20 minutes, stirring occasionally. Remove from heat; discard sachet.
4
Ladle about 1 1/3 cups soup into each of 6 bowls, and top each serving with 2 teaspoons chopped fresh flat-leaf parsley and 1 teaspoon chopped unsalted peanuts.

933

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 bone-in chicken breast half, skinned, 1 pound bone-in chicken thighs, skinned, 1/2 teaspoon kosher salt, and more.

Yes, Peanut-Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut-Chicken Soup

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