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 known as groundnut soup, originates from West Africa. It has been adopted by various cultures and customized for regional tastes. Some peanut soups are creamy, while others are thin, spicy, vegetarian, or tomato-based. However, ground peanuts or peanut butter are the common ingredients in all the recipes.
Ingredients in Peanut Soup
This soup features many pantry staples as its ingredients.
Butter: It adds a creamy flavor to the soup.
Vegetables: Onions, celery, and sweet potatoes add flavor and texture to the soup.
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 adds flavor to 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
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.
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Chicken Peanut Soup
Equipment
- 1 large Dutch oven or soup pot
Ingredients
- ¼ 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.