quick and easy chicken Peanut Butter Soup recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar creaminess with less saturated fat.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides protein while being plant-based and affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense and often more affordable.

Boil sweet peppers, eggplants, a wedge of onion, chili, and ginger until tender enough to blend smoothly.

Prepare a marinade for the chicken with onion, garlic, ginger, rosemary, salt, white pepper, and homemade chicken bouillon cube, then blend until smooth.

Marinate the chicken with the blended mixture and steam it on medium heat until the marinade penetrates the meat.

Blend the boiled vegetables with peanut butter until smooth.

Pour the peanut butter and vegetable blend into the pot with the marinated chicken and stir to combine.

Cook on low medium heat for approximately 30 minutes, partially covering the pot to prevent boiling over and to reduce.

Check for oil from the peanut butter settling on top to indicate the soup is done cooking.

Optionally, cook additional chunks of eggplants and chilies until tender before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens