Creamy Chicken Peanut Soup

I remember having a peanut soup at the restaurant at Mt Vernon, and I’ve been trying to find a recipe since then. This is close, but very bland. I made it as written except used Half and Half rather than heavy cream. I added more peanut butter at the end, and thickened it up with some cornstarch. I also added some hot sauce (Frank’s) to give it more flavor. My family really liked it. Will make again and continue to experiment.

Mine came out thin and bland, but I think it might be better with some chicken, carrots, and additional spices.

If you are open-minded to international cuisine, this is pretty good… I used a smooth natural peanut butter (no sugar added). I added some coconut milk powder, curry powder, cayenne pepper, cooked chicken and carrots. I would make this again, certainly.

I did not care for this recipe. I actually like peanut butter– peanut butter cups, PB&J sandwiches, “ants on a log” celery sticks, etc. I had my doubts but since people gave it such great reviews, I decided to give it a try. I didn’t even use that much peanut butter and all we could taste was the dang peanut butter. I will not make this again.

Like so many others, I deleted the heavy whipping cream and replaced it with coconut milk. I doubled the recipe and added one whole deboned chicken using it’s stock in place of canned chicken broth. I added salt, curry, and cayenne pepper to taste which for a doubled recipe was around 4 tbsp salt, 4 tbsp curry, and 3 tbsp cayenne pepper. We loved it!! Also sent half to a sick friend, her family raved about it. Will cook this again. May add fresh mushrooms next time.

I thought this was just okay, but my bf loved it. I used coconut milk in place of the whipping cream and added chicken and red pepper flakes. Next time, I might try adding curry paste like other have suggested. I felt like it needed a bit more heat.

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

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.

I made this recipe as-is and it has a great flavor. I found the texture a little odd though. I think I would prefer it a little smoother. But overall, very good.

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!

My b/f loved this. My dad was not impressed. It was a “differnt flavor” I liked that it, it was something differnt for a fast weeknight meal.

I used green onion, no celery, and creamy natural peanut butter. While I’m not sure I’d like to eat a big bowl of this rich soup on its own, it is a really good go-along with a sandwich. Mine was a BLT.

Wonderful! We made this for company dinner, and everyone absolutely loved it. Even the one who said he hated peanut butter! Can’t wait to make it again.

Use real butter in stead of margarine!!! It’s absolutely delicious as is!!!! This is a true southern (Tennessee) peanut soup recipe. It’s not meant to be “spicy.” It tastes almost like the peanut soup served at a local Tea House owned by an older Tennessean woman.

This is soooo like my “doctored up” ramen chicken noodle soup. I like one person’s idea of adding coconut milk. And instead of red pepper flakes, I like to use Cholula hot sauce: just the right level of hotness for my constitution! Other than the above, I add: leftover chicken or pork or shrimp; leftover or freshly chopped vegetable; lime juice and fish sauce, if I want some pad thai flavor; and anything else that might be lying around. 🙂 As you might guess, I’m a “fly by the seat of my pants” type of cook! LOL

Interesting, used coconut milk instead of the heavy cream. Added a few extra spices. Though I would make it again, I wouldn’t make it for dinner. Lunch or even a part of dinner. Definitely needs french bread.

This is one of my favorite soups. Perfect flavor, very smooth. I used one full 16 oz can of extra cruncy peanut butter, 3 t. of curry powder, and cut up some precooked Tyson grilled chicken strips that you can get out of the meat section from your grocer. Feel free to double the curry if you like a stronger curry taste. I also added 1 can of coconut milk instead of the cream. Anyways with those changes the soup is definitely a 5 star recipe and makes a very tasty meal.

At first I was skeptical, chicken/peanut soup? But WOW! what a surprise. this is delish! Someone needs to put this on their restaurant menu and they will have a hit!

I took another reviewers advice and made with coconut milk in place of cream & added curry paste for heat, but still wasn’t very spicy – might use real peppers next time. Also added chicken & would be good with carrots. Was excellent with cilantro as a garnish!

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.

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!