About 20 years ago my wife and I were in Philadelphia shopping and went into a then popular restaurant that served only soup and salad combinations for lunch. The salad bar was extensive and the soup usually interesting but mostly, it was a place for a quick lunch.
The featured soup was African Chicken Peanut Butter. We never had heard of it so decided to try it. It was OK but not great. Dorothy as she usually does when tasting something new, identified ingredients and seasonings. She announced that, “with some work this could make an interesting soup that kids would love.”
She did the work and came up with her version that has become a family favorite with not only the kids but whatever age of visitor that shows up at our mountain home. The grandchildren that first sampled Dorothy’s Chicken Peanut Butter Soup are now exiting their teen years. When arriving to spend a few days with us an early question is always: Are we going to have some Peanut Butter Soup?
There are now many versions similar to our early efforts but I think that we may have done some early groundbreaking with this recipe 20 years ago.
Chicken Peanut Butter Soup
Ingredients:
3 cups cooked diced boneless chicken (preferably breasts)
1 clove garlic minced
1 large onion chopped
½ green pepper diced
½ cup celery diced
1 cup potato cubed
¾ cup carrots diced
½ cup minced parsley
1 small yellow squash diced
¾ cup drained tomatoes diced
1 cup cauliflower (rough cut the florets)
Large can chicken broth
1tsp dried basil
Salt & pepper to taste
1 ½ cups peanut butter (creamy not chunky)
Preparation:
Step 1. In a pot combine all ingredients EXCEPT chicken and peanut butter
Step 2. Bring to a boil then cover and reduce heat to a simmer
Step 3. Simmer until vegetables are tender-10 to 15 minutes
Step 4. Add chicken and peanut butter and simmer another 15 minutes
Afterthoughts: I hope your family does not have any troubles with peanuts because this is a sure way for kids to enjoy vegetables.
