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Peanutty Chicken Soup

 Peanutty Chicken Soup
Creamy peanut butter and pureed tomatoes flavor the tender chicken in this unusual soup. I got the recipe from my aunt who served as a missionary in Africa for 45 years. "Soup" is the Nigerian word for "gravy."
4 ServingsPrep: 10 min. Cook: 40 min.


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 4 tablespoons peanut oil, divided
  • 2 tablespoons soy sauce
  • Dash salt
  • 1 cup water
  • 4 medium tomatoes, cut into wedges
  • 3 large sweet red peppers, cut into wedges
  • 1 large onion, cut into wedges
  • 1 cup creamy peanut butter


  • In a Dutch oven, brown chicken in 2 tablespoons oil; drain. Brush
  • chicken with soy sauce; sprinkle with salt. Add water. Bring to a
  • boil. Reduce heat; cover and simmer for 30-35 minutes or until
  • chicken juices run clear.
  • Meanwhile, in a food processor, combine the tomatoes, red peppers and
  • onion. Cover and process until blended.
  • In a large saucepan, heat remaining oil over medium heat; add tomato
  • mixture. Bring to a boil. Reduce heat; cook and stir for 5-7 minutes
  • or until thickened. Remove from the heat; stir in peanut butter
  • until blended. Add to the chicken; heat through. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 946 calories,

2 of 2

Peanutty Chicken Soup (continued)

Nutritional Facts: 68 g fat (15 g saturated fat), 131 mg cholesterol, 765 mg sodium, 30 g carbohydrate, 9 g fiber, 61 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.