Curry Chicken Peanut Soup
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
- 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