Curry Chicken Peanut Soup
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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
Ingredients:
2 chicken breasts or 4 thighs, cut into small chunks1 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
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