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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
2 tablespoons canola oil |
1 bone-in chicken breast half, skinned |
1 pound bone-in chicken thighs, skinned |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 cups chopped onion |
1 cup thinly sliced leeks |
1 tablespoon grated peeled fresh ginger |
1 tablespoon minced fresh garlic |
3 fresh parsley sprigs |
2 bay leaves |
1/4 cup creamy peanut butter |
1/4 cup water |
1 (14.5-ounce) can diced tomatoes, drained |
3 cups unsalted chicken stock (such as swanson) |
2 cups water |
2 cups cubed peeled sweet potato |
3/4 teaspoon ground red pepper |
1/4 cup chopped fresh flat-leaf parsley |
6 teaspoons chopped unsalted peanuts |
Directions:
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.
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.
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.
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.
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