AFRICAN PEANUT CHICKEN SOUP

 

African Peanut Soup

AFRICAN PEANUT CHICKEN SOUP from ABIGAILS INN

A friend shared this recipe with me nearly 20 years ago and it’s been a favorite of ours ever since.  The soup is hearty, healthy, full of flavor and perfect for a chilly winter evening.  It’s especially delicious when paired with a salty flatbread or fresh baguette. Enjoy!
Dave Parlin and Kent Ford, Abigail’s Inn
Course Soup
Servings 9 Cups

Ingredients
  

  • 2 Onions finely chopped About 2 cups
  • 2 Large red or green peppers, chopped I use one of each
  • 3-4 Garlic cloves minced Or to taste
  • 2 Tbs Peanut or Vegetable oil
  • 28 oz Can of Italian tomatoes including juice
  • 8 Cups Chicken broth
  • 1/4 tsp Dried hot pepper flakes I add a bit more
  • 1/4 tsp Black pepper
  • 1/2 Cup Long grain rice
  • 1 1/2 Cups Diced cooked chicken
  • 2/3 Cup Creamy peanut butter

Instructions
 

  • In a heavy pot, cook onions, bell peppers and garlic in oil over moderate heat, stirring until the onions just begin to brown.
  • Add tomatoes with juice, broth, red pepper flakes and black pepper.  Simmer about one hour uncovered.
  • Add rice and simmer for 15 minutes or until rice is tender.
  • Add chicken and peanut butter, stirring until the soup is smooth and stir in salt to taste.  
  • Enjoy!

Notes

Recipe from Abigails Inn

Explore some of our other recipes!

African Peanut Soup
AFRICAN PEANUT CHICKEN SOUP
  A friend shared this recipe with me nearly 20 years ago and it’s been a favorite of ours ever since.  The soup is hearty, healthy, full of flavor and perfect for a chilly winter evening.  It’s especially delicious when paired with a salty flatbread or fresh baguette. Enjoy!Dave Parlin and Kent Ford, Abigail’s Inn
RASPBERRY APPLE CROSTATA
RASPBERRY APPLE CROSTATA
  I love making crostatas. They are so quick, rustic & scrumptious with nearly any fruit…or try caramelized Vidalia onion and bacon for a savory Virginia style appetizer! Lucia deCordre, Timbercliffe Cottage Inn