Hands-on Time
28 Mins
Total Time
55 Mins
Serves 6

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.

How to Make It

Step 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.

Step 2

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.

Step 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.

Step 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.

Ratings & Reviews

dana99usa's Review

November 02, 2014
This really is fantastic as is! I used boned chicken breasts and extra leeks because that's what I had, but did everything else the same. WOW - a delicious hearty soup.

valiulis's Review

March 17, 2013

WSH465's Review

February 16, 2013

ccgboh's Review

January 17, 2013

fairydragonstar's Review

January 01, 2013
This was so easy to do and once I sauteed the onion, leeks and ginger I tossed it all into the crock-pot to finish. The only change I made was I subbed crushed red pepper for the ground and cut back to only 1/2 tsp, still had plenty of zing but not over powering.