Return to Content

Curry Chicken Peanut Soup

by
Curry Chicken Peanut Soup
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 8 servings.

To save time, use canned broth and cooked chicken, cooking only until the vegetables are tender.


Honorable Mention: Peanut Butter Recipe Contest Winner -2008 Old Farmer's Almanac


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Ingredients:

  • 2 chicken breasts or 4 thighs, cut into small chunks
  • 1 large can (28 oz.) diced tomatoes
  • 2 stalks celery, chopped fine
  • 1 large onion, chopped fine
  • 1/2 cup diced carrots
  • 1/2 cup cut green beans (optional)
  • 1/2 cup loose, fresh basil leaves (or 2 to 3 tablespoons dried)
  • 1 cup smooth peanut butter
  • 1 to 2 tablespoons curry powder

Instructions:

Put the chicken, tomatoes, celery, onion, carrots, green beans (if using), and basil into a stockpot and add 8 cups of water. Bring to a boil, cover, and simmer until the chicken is cooked through and the vegetables are tender -- about 30 to 45 minutes. Put 1 cup of the broth into a bowl, and add the peanut butter a little at a time, stirring to blend. Spoon the mixture into the stockpot, stirring to prevent clumping. If the soup is too thick, add more water; if too thin, make more peanut butter mixture (using the thickened broth) and continue to add until the soup is thick enough. Add curry powder, to taste.
—S. J. Wolfe, Worcester, Massachusetts
Updated Monday, August 13th, 2007
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111