CREAMY CHICKEN PEANUT SOUP
A savory cream soup with a great peanut butter flavor.
Provided by leia
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Yield 9
Number Of Ingredients 7
Steps:
- In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
- Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
- Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
- Stir in heavy cream and heat through.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 9.3 g, Cholesterol 72.5 mg, Fat 38.9 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 15.4 g, Sodium 228.7 mg, Sugar 3 g
HOMEMADE CHICKEN AND VEGETABLE SOUP
Provided by Food Network
Time 55m
Yield about 10 to 12 servings
Number Of Ingredients 27
Steps:
- In a large sauce pot, heat the olive oil. Season the chicken with Creole seasoning. When the oil is hot, add the chicken, bones, and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Creole seasoning. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and bring the liquid to a boil. Add the pasta. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the pasta is tender. Reseason if necessary. Serve hot. Ladle the soup into thermoses and seal tightly with the lid. Place a spoonful of the parsley into each bag and seal completely.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CHICKEN AND VEGETABLE SOUP WITH PEANUT BUTTER
This soup is perfect for cold weather. Its thick consistency makes it a good main course. My kids love it, maybe yours will, too.
Provided by Jasminka Vujic
Categories Other Soups
Time 55m
Number Of Ingredients 12
Steps:
- 1. Put the first four ingredients in a large pot. Cook on high for 2-3 minutes, mixing with a wooden spoon. Cover, reduce heat to minimum and simmer for 10 minutes.
- 2. Uncover the pot, increase heat to high, add frozen vegetables, cook another 3 minutes, constantly mixing with the wooden spoon. Reduce heat to minimum, cover and simmer for 5 minutes
- 3. Add squash or pumpkin, increase heat to high, mix together with the other ingredients, and still mixing, add broccoli, still mix for another 2 minutes, cover and cook on low for 5 minutes.
- 4. Uncover the pot, add tomato sauce, mix together with other ingredients, add water or broth, let it boil uncovered.
- 5. After the soup has boiled, reduce heat to low, add peanut butter and mix well so it is well combined into the liquid. Increase heat, let boil again. Then reduce heat to low, add all the spices, cover, and let simmer for 5 minutes.
- 6. Serve hot, with rice, or a piece of bread.
PEANUT BUTTER VEGETABLE CHICKEN SOUP
The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted.
Provided by annie nordmark
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
- Add zucchini, 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.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 13.4 g, Cholesterol 26.3 mg, Fat 11.1 g, Fiber 3 g, Protein 20 g, SaturatedFat 2.5 g, Sodium 934.7 mg, Sugar 5.1 g
GHANAIAN CHICKEN AND PEANUT BUTTER SOUP
This very traditional dish is intended to be served with Recipe #456094. There aren't a lot of ingredients, it's not hard to make and if you like peanuts, you will like this! This is modified from a recipe from Recipes for Fostering. Enjoy!
Provided by Nif_H
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
- Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
- Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
- In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
- prevent burning and a lumpy mixture. Gently simmer for 5-10 minutes or until the oil from the peanut butter settles on the surface.
- In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
- Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
- Optional - pour soup into a bowl and place rice ball in the middle.
PUREED PEANUT BUTTER AND VEGETABLE SOUP
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion and garlic in the oil, stirring until onions are transparent. Add the celery, carrots, potatoes, leeks and broth. Bring the soup to a boil, reduce the heat, cover the pan, and simmer the soup until the vegetables are tender, about 15 minutes. Stir in the cayenne, black pepper, salt, peanut butter and tahini. Transfer the soup to a blender and puree it. Garnish and serve.
PEANUT BUTTER AND VEGETABLE SOUP
When I first saw a recipe for Peanut Butter Soup I wasn't sure how it would be but I decided to give it a try since I love peanut butter. What a pleasant surprise! This version is adapted from Jane Brody's "Good Food Book" modified to be more in keeping with a Nutritarian eating style.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).
Provided by Anne Sainz
Categories Peanut Butter
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot (3 qt or more).
- Bring soup to a boil, stirring several times so bottom doesn't burn.
- Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
- Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Nutrition Facts : Calories 224.3, Fat 16.4, SaturatedFat 3.4, Sodium 37.1, Carbohydrate 14, Fiber 3.8, Sugar 6.5, Protein 9.5
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