CREAMY CHICKEN PEANUT SOUP
A savory cream soup with a great peanut butter flavor.
Provided by leia
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 9
Number Of Ingredients 7
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.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 9.3 g, Cholesterol 72.5 mg, Fat 38.9 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 15.4 g, Sodium 228.7 mg, Sugar 3 g
WEST AFRICAN PEANUT SOUP WITH CHICKEN
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.
Provided by Mark Bittman
Categories dinner, one pot, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams
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
SENEGALESE CHICKEN AND PEANUT SOUP
This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
Provided by Kirstin in the Couv
Categories Peanut Butter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1036.7, Fat 73.6, SaturatedFat 28.4, Cholesterol 112.2, Sodium 1126.2, Carbohydrate 42.8, Fiber 10.6, Sugar 16.8, Protein 62
CHICKEN PEANUT SOUP
This recipe is from my DD Culinary class in high school. In the class this is made except for peanut butter one day, then refrigerated overnight. Peanut butter is added and soup is heated just until hot and served. Cooking Time does not reflect if you choose to use this step.
Provided by Lavender Lynn
Categories < 4 Hours
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 264.1, Fat 17.3, SaturatedFat 2.9, Sodium 1667.4, Carbohydrate 17.8, Fiber 4.7, Sugar 9, Protein 13
PEANUT SOUP WITH CHICKEN
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 23
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.
CHICKEN-PEANUT CURRY SOUP WITH ACHAT PICKLE
Provided by Ted Allen
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the pickle: Heat the granulated sugar and 1/2 teaspoon salt with the rice vinegar and 1/3 cup water in a small saucepan over medium-high heat, stirring, until dissolved. Combine the cucumber, sauerkraut, cherries, onion and chile pepper in a bowl and pour the hot brine on top. Let cool completely. Cover and refrigerate until ready to serve, or up to 2 weeks.
- Make the soup: Grind the garlic, ginger, coriander and turmeric with a mortar and pestle or in a mini food processor to make a paste. Stir in the red curry paste.
- Cook the coconut milk in a medium saucepan over medium heat, stirring, 5 minutes. Stir in the curry paste mixture and simmer, stirring, 3 more minutes. Add the chicken stock, chicken strips and brown sugar and simmer until the chicken is cooked through, about 10 more minutes.
- Meanwhile, bring a pot of water to a boil. Add the lo mein noodles and cook until al dente, about 6 minutes. Drain.
- Stir the soy sauce, fish sauce and peanut butter into the soup; cook, stirring until smooth, 5 more minutes. Remove from the heat and add the lime juice. Divide the noodles among 4 large bowls, ladle in the soup and top with the pickle. Top with cilantro, basil and chopped peanuts.
WEST AFRICAN PEANUT SOUP WITH CHICKEN
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
SPICY PEANUT SOUP WITH CHICKEN
Provided by Veronica Chambers
Categories Soup/Stew Chicken Onion Tomato Appetizer Quick & Easy High Fiber Peanut Zucchini Winter Bon Appétit Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
- Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
- Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.
SPICY AFRICAN CHICKEN PEANUT SOUP
Make and share this Spicy African Chicken Peanut Soup recipe from Food.com.
Provided by House
Categories Curries
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven or soup pot, heat the sesame oil.
- Add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
- Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
- Heat through, but don't boil. Serve hot.
More about "chicken peanut soup food"
SOUTHERN PEANUT SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEANUT BUTTER CHICKEN (EASY TO MAKE!) - THE ENDLESS …
From theendlessmeal.com
CANTONESE CHICKEN FEET SOUP WITH PEANUTS & KELP
From thewoksoflife.com
EASY AFRICAN CHICKEN PEANUT SOUP - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
WEST AFRICAN GROUNDNUT SPICY CHICKEN SOUP {KETO, …
From recipesfromapantry.com
CHICKEN FEET AND PEANUT SOUP - SOUPER DIARIES
From souperdiaries.com
INDONESIAN CHICKEN AND PEANUT SOUP - RECIPE
From finecooking.com
GHANAIAN CHICKEN AND PEANUT STEW (GROUNDNUT SOUP) …
From seriouseats.com
CHICKEN-PEANUT SOUP | RACHAEL RAY IN SEASON
From rachaelraymag.com
CHICKEN PEANUT STEW - AVERIE COOKS
From averiecooks.com
CHICKEN PEANUT STEW - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
SKINNY CHICKEN PEANUT STEW RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
THAI PEANUT CHICKEN SOUP RECIPE - HAPPY FOODS TUBE
From happyfoodstube.com
CHICKEN FEET PEANUT RED DATE SOUP | MISS CHINESE FOOD
From misschinesefood.com
PEANUT SOUP WITH CHICKEN RECIPE | COOKING CHANNEL
From cookingchanneltv.com
CHICKEN PEANUT SOUP RECIPE - FOOD.COM
From food.com
SPICY PEANUT SOUP WITH CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
AFRICAN CHICKEN PEANUT STEW - WHOLESOMELICIOUS
From wholesomelicious.com
CHICKEN FEET SOUP WITH PEANUTS (CANTONESE VERSION)
From wenthere8this.com
PEANUT CHICKEN FEET SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PEANUT-CHICKEN SOUP RECIPE | MYRECIPES
From myrecipes.com
CHICKEN FEET AND PEANUT SOUP - KUALI
From kuali.com
PAPAYA PEANUT CHICKEN FEET SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PEANUT SOUP FOOD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PEANUT CHICKEN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
WEST AFRICAN PEANUT STEW WITH CHICKEN L PANNING THE GLOBE
From panningtheglobe.com
CHICKEN PEANUT STEW - THE WOKS OF LIFE
From thewoksoflife.com
CHICKEN PEANUT SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPICY CHICKEN SWEET POTATO PEANUT SOUP - HEARTY AND HEALTHY!
From fromachefskitchen.com
CHICKEN PEANUT SOUP - PLAIN.RECIPES
From plain.recipes
CHICKEN FOOT PEANUT SOUP – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
PEANUT CHICKEN NOODLE SOUP RECIPE | MYRECIPES
From myrecipes.com
THAI COCONUT PEANUT SOUP | CHICKEN.CA
From chicken.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love