Creamy Chicken Peanut Soup Recipe - Allrecipes.com
Creamy Chicken Peanut Soup Recipe

Creamy Chicken Peanut Soup

Recipe by  

"A savory cream soup with a great peanut butter flavor."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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Directions

  1. In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
  2. Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
  3. Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
  4. Stir in heavy cream and heat through.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2007

Try it with coconut milk instead of cream and add some red curry paste for spice. MMMMMMmmmmmmmm!

 
Most Helpful Critical Review
Aug 25, 2008

This soup was alright if you like peanut butter soup... it was a little too rich for me, but my boyfriend loved it. Instead of cream we used whole milk & we added sauteed onions, sugar snap peas & bell peppers and chopped cooked chicken which helped make it more nutritious, however it was still really rich. I'd recommend adding about 1/2 the peanut butter called for.

 
Jun 25, 2005

This truly was the best peanut soup I have ever had...I chopped up the celery and a red onion in my food processor. I also added about one fourth of a green pepper for some added flavor. I did not have heavy cream so I mixed up some milk and instant coffee cream, and that did the trick. So easy and quick and flavorful. Virginia is known for its peanuts and peanut soup is a big thing.....and this is better than the traditional peanut soup in southeastern Virginia's restaurants. Garnish it with some chopped peanuts. De-lish. Served with peanut chicken sald croissants. (Im adding that recipe to the site soon). Thank you:)

 
Dec 12, 2007

This soup is so delicious and flavorful. I added cayenne for flavor, chopped cooked chicken, and used coconut milk instead of heavy whipping cream. Wonderful for a cold night!

 
Nov 19, 2010

I like this recipe a lot, though I did alter it a bit. I used all the same measurement for the basic soup, but I substituted coconut milk for heavy cream, added shredded cooked chicken bits, used green onions, 2 tbsp. red curry paste, 1 tbsp. tarragon, and 1.5 tbsp. brown sugar. Ok, so this is really a different recipe, and I would have just customized it, but I'm not a supporting member.

 
Apr 22, 2010

Tried it just as it is written (for 9 serv) and it was great until I added the whipping cream. It lost too much of the peanut flavor. I added a brick of cream cheese, more peanut butter, a dash of Frank's Hot Sauce and garnished with spring onions-perfect!

 
Apr 13, 2007

Our vegetarian friends made a version of this at a dinner party. They simply replaced the chicken broth with veggie. I believe they also used creamy peanut butter (personal preference) and added a little heat. I agree that it does need a kick. When I tried to recreate it I used red pepper flakes in the beginning as one reviewer suggested and it gave it a nice warmth. My only issue with it was caused by me - I only had natural peanut butter at the house and it was not nearly as nice of a consistency as our friends. Next time I’ll get regular sugared peanut butter. I am rating the version we had at the party b/c I know it was good!

 
Jan 05, 2011

Coconut milk and red chili paste make this +++++!

 

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Nutrition

  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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