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African Peanut Soup With Chicken and Potatoe

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“This sounds so wierd, but it is really really good. Everyone I've made it for is hesitant since it contains peanut butter, but after tasting it they love it! It's a really creamy hardy soup with a tad bit of spice and oh so yummy! I like to pair it with hardrolls to rip apart and dip in the soup. Also great with a salad. The ingredient list is all approximate. I usually don't measure when I'm making this I just eyeball and taste. You may have to tweek to your liking a bit. JIF peanut butter tastes the best BY FAR!”

Ingredients Nutrition


  1. chop the chicken and onion and saute in a large sauce pan with the butter and garlic.
  2. Once chicken is not longer pink add the chicken broth. I usually use water and boullion cubes, but either will work fine.
  3. Add the chopped potato. I chop the potato very small to release the startch from the potatoes to make the soup thicker.
  4. Bring to a boil and turn down to simmer about 20 min or until potatoes are tender.
  5. Add the peanut butter (I like chunky so there are some nuts in the soup) 1 cup at a time. The 3 cups is an estimate. I usually take a large spoon and spoon the PB in, let it melt and keep adding spoonfulls until I get the soup the thickness I like.
  6. Add paprika, ground mustard, red pepper flakes, and ground red pepper to your own personal taste. I use a lot of the paprika and ground mustard and just a tad of the red pepper since I have little toddlers that don't like spicey food. You can also add cumin and/or ginger if you like those flavors. They work great in this soup.
  7. Serve! It's so great, give it a try!

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