Classic chicken noodle soup provides the base for Peanut-Chicken Soup. The flavor is further developed thanks to the addition of creamy peanut butter, sweet potato, and hits of fresh ginger and ground cumin.
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
How to Make It
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.
Add onion, leeks, and ginger to pan; sauté 10 minutes. Add garlic; sauté 1 minute. Place parsley sprigs and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
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.
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.