Peanut Butter Vegetable Chicken Soup Recipe -
Peanut Butter Vegetable Chicken Soup Recipe
  • READY IN 50 mins

Peanut Butter Vegetable Chicken Soup

Recipe by  

"The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. 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.
  2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
  3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
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Reviews More Reviews

Most Helpful Positive Review
Feb 28, 2008

I made this soup the other night.I thought that the flavor was very good. after reading some of the reviews,saying that they thought it was very bland, I did change 1 thing about the recipe.Not the ingredients,but just one step.I began with 2 TBLES. olive oil,heated,added celery,onion, garlic,a little salt &pepper to that and sauteed them til soft.Then added the broth and the rest of the ingredient's.This usually adds more flavor to the broth.

Most Helpful Critical Review
Jan 24, 2011

I'm sorry...I hate to give a bad review but we just did not care for this at all. I thought it sounded delicious but it was very bland, the PB didn't add much at all. I followed the directions exactly other than to saute the veggies together in a bit of oil first- which should have helped add flavor. I feel this soup is crying out for some curry, and some spice- seems like a weak imitation of Thai food without it.

Jan 29, 2004

This is the recipe I've been looking for!! I used to work for a specialty restaurant in the 80's that served a soup called "African Peanut Chicken" was by far the most popular soup. The restaurant closed for business years ago and took the recipe with them! I used the base of the recipe (the broth, tomatoes, onion, celery, chicken and garlic). To make it "African" I used canned okra, corn, rice, cayenne pepper, and coriander. It turned out great! I've dreamed of that soup for years and now I can have it anytime I want! It even has the enthusiastic approval of my family, even my picky peanut-butter hating 13 year old daughter!

Jan 08, 2004

I loved this soup, very good recipe with a sweet flavor. the peanut butter gave it a thai flavor. i made the mistake of telling my boyfriend there was peanut butter in it though so he kept complaining about it even though he liked the soup. Word to the wise ladies: what your man doesnt know wont hurt him! : )

Feb 09, 2008

I love this soup! I've made it several times. It freezes well. I like freezing it in individual portions and popping it in the microwave for lunch. Yummy!

Jan 08, 2004

I was a little leary about trying out soup that had peanut butter in it, but with all the rave reviews, I decided, why not? I just got done with dinner and the soup was absolutely delicious! I didn't tell my boyfriend about the peanut butter until after he started eating. He couldn't believe it had peanut butter in it! And with all the healthy veggies in it, how could it be anything but great! We've added it to our list of our favorite recipes and I'm already looking foward to serving it again! :)

Jan 30, 2004

Wow! This is SO good! Even the broth is so delicious, which is unusual for a soup. Next time, we'll try it in the slow cooker and add peanuts (though we used crunchy peanut butter and those little bits of crunch were great!) Try this soup! Suspend disbelief!

Jan 28, 2004

I cringed while adding the peanut butter to this soup but it was amazing I only used carrots patatoes and onions because I didnt have the rest of the veggies on hand I also added egg noodels and some tomato sause it was great thank for the idea


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 935 mg
  • 37%

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

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