Near East Peanut Chicken Soup Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onions | 2 Medium, chopped | |
| Garlic | 4 Clove (5gm), mashed | |
| 2 large red or green bell peppers, chopped | ||
| 28 ounces canned tomatoes, coarsely chopped | ||
| 8 cups chicken stock or broth | ||
| Black pepper | 1/4 Tablespoon | |
| Hot pepper flakes | 1/4 Teaspoon, crushed | |
| Rice grain | 1/2 Cup (16 tbs) | |
| Cooked chicken | 1 1/2 Cup (16 tbs), chopped | |
| 2/3 cup smooth unsalted, sugarless peanut butter | ||
Directions
In a large saucepan heat the oil and saute the onions, garlic, and peppers.
Add the tomatoes, stock, pepper, and hot pepper flakes.
Simmer the soup uncovered over low heat for about 1 hour.
Add the rice and chicken and simmer for 20 minutes or until the rice is tender.
Whisk in the peanut butter and mix until completely smooth.
Heat the soup through.
Thin with more chicken stock, if desired.
Add the tomatoes, stock, pepper, and hot pepper flakes.
Simmer the soup uncovered over low heat for about 1 hour.
Add the rice and chicken and simmer for 20 minutes or until the rice is tender.
Whisk in the peanut butter and mix until completely smooth.
Heat the soup through.
Thin with more chicken stock, if desired.
Chef
