Peanut Butter Chicken Soup
3 Boneless Skinless chicken breasts
1 Cloves minced garlic
1 Tablespoon curry (or sometimes more, curry works well with chicken and PB)
1 Teaspoon cumin
½ Teaspoon red pepper (or more if you want some zing, I also throw in a little white pepper for the back pallet taste)
½ Cup water
6 Cups chicken broth (4 14 oz cans)
1 Large peeled, diced potato
1 Cup diced carrots
1 Package chopped broccoli
2 14 ounce can peeled, diced tomatoes
1 Cup each: Chopped celery and green pepper (you could use Jalapenos too)
1 Medium sized onion chopped into very small pieces.
1 Cup Extra chunky peanut butter (you can use creamy, but why).
1 Tablespoon minced, fresh parsley (I used dried)
½ Teaspoon black pepper
With a pair of cooking shears cut the chicken breasts into small bite sized pieces. Cook them in a skillet. When the chicken is about half cooked add the curry, cumin, red pepper, onion, garlic and half the peanut butter with about a half cup of water. Stir well and let simmer until the chicken is fully cooked.
In a six quart pan, combine the broth, potatoes and carrots. Bring to a boil and cook it over medium heat until the vegetables are nearly tender, about 10 minutes.
Add the broccoli, tomatoes, celery, and green pepper. Simmer the soup for about 8 minutes.
Add the remaining peanut butter, parsley and chicken, stirring the soup until the peanut butter is fully blended. Simmer the soup for 3 minutes longer.
Serves 8 hungry people
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