This creamy chicken peanut soup, made with peanut butter, coconut milk, and rotisserie chicken, cooks in minutes and feeds a large group. Serve it over a bowl of rice for a delicious meal!
Peanut Soup
Peanut soup, also called groundnut soup, hails from West Africa. It has been adopted by various cultures and customized for regional tastes. Some peanut soups are creamy, others thin, spicy, vegetarian, and tomato-based. However, ground peanuts or peanut butter is the common ingredient in all the recipes.
Ingredients in Peanut Soup
This soup has many ingredients in it that are pantry staples.
Butter: It adds a creamy flavor to the soup.
Vegetables: Onions, celery, and sweet potatoes give the soup flavor and texture.
Spices: Garlic and ginger add flavor, depth, and spice to this soup.
Flour: All-purpose flour is used as a thickener in this soup.
Chicken Broth: This is the base of this soup. Use vegetable broth to make a vegetarian soup.
Peanut Butter: Used to add the peanut flavor to the soup. Use your favorite brand.
Coconut Milk: Use coconut milk from a can rather than a carton. Canned coconut milk contains fat that thickens and flavors this soup.
Chicken: Use rotisserie chicken as a shortcut to reduce the prep time.
Steps for Making Chicken Peanut Soup
Follow these steps to make this soup.
Servings of Chicken Peanut Soup
This recipe makes 10 servings of soup. It is delicious served with rice and a slice of lime squeezed into the soup. Garnish with peanuts, green onions, and cilantro.
Other Recipes You Might Like
Click on each name or photo to link to the recipe.
Chicken Peanut Soup
Equipment
- 1 large Dutch oven or soup pot
Ingredients
- ยผ cup butter
- 2 cups onion, chopped
- 1 cup celery, diced
- 1 clove garlic, minced
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 8 cups chicken broth
- 2 cups sweet potatoes, cubed
- 2 cups peanut butter
- (1) 15-ounce can coconut milk, unsweetened
- 3 cups rotisserie chicken, chopped
- lime slices for garnish
- green onion, chopped for garnish
- cilantro, chopped for garnish
- peanuts for garnish
Instructions
- Melt the butter in the Dutch oven. Add the onion and celery and cook until tender. Add the garlic and ginger and cook until fragrant.
- Add the flour and stir until it makes a paste with the vegetables.
- Whisk in the broth, stirring until the flour is dissolved. Bring to a boil.
- Add the sweet potatoes, propping a lid on the pan. Cook until the potatoes are tender, about 20-30 minutes.
- Reduce the heat to low and add the peanut butter, whisking until well mixed.
- Add the coconut milk and whisk until blended. Add the chicken and stir.
- Serve as a standalone soup or over rice. Garnish with a slice of lime for squeezing into the soup, green onions, cilantro, and peanuts.