About this recipe:Peanut butter brings something magic to this soup. It adds a great depth in flavour, without being overpowering. Chicken is simmered with vegetables and peanut butter in a chicken stock. It's a delicious and hearty soup, that will warm you throughout the winter.
2 litres chicken stock
275g diced, cooked chicken meat
150g peeled and cubed potatoes
125g diced carrots
125g diced courgette
90g broccoli florets
240g tinned whole tomatoes, chopped
60g chopped celery
80g chopped onion
75g chopped green pepper
2 cloves garlic, finely chopped
130g peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
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Method Prep:15min › Cook:35min › Ready in:50min
In a large stock pot, combine the stock, chicken, potatoes and carrots. Bring the soup to the boil and then reduce heat to medium. Cook for about 10 minutes or until the vegetables are tender.
Add courgette, broccoli, tomatoes, celery, onion, green pepper and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.