Hands-on Time
28 Mins
Total Time
55 Mins
Yield
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

dana99usa
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

WSH465
March 17, 2013
N/A

WSH465's Review

valiulis
February 16, 2013
N/A

ccgboh's Review

fairydragonstar
January 17, 2013
N/A

fairydragonstar's Review

ccgboh
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.