Easy African Groundnut Soup (Peanut Butter Soup) With Chicken

When we first started making this peanut butter soup recipe for our family nearly ten years ago, it seemed so odd to put peanut butter into a soup. Since then, I’ve learned that this is also called Groundnut Soup or African Peanut Stew. We still call it “peanut butter soup” in our house!

This is an easy African stew with chicken in it. If you don’t have chicken on hand, or don’t each much meat, you can easily leave the chicken out. We’ve done that several times.

We also love this peanut butter soup recipe because it’s all made in one pot, which makes clean up a breeze.

I try to keep cooked, shredded chicken stored in my freezer in freezer bags.  It makes this dish — and many others — very simple to pull together on a busy day.

It’s a budget-friendly meal as well, especially if you already have the ground coriander in your spice cabinet. We love cheap healthy dinners in our house. You can see more of our recipes here.

You can ladle it over brown or white rice like we do, and you’ll have an amazing meal that just might become a family favorite!

Related: Easy Carrot and Lentil Soup with Bacon

African Groundnut Soup (Peanut Butter Soup)

Ingredients

• 2 cups shredded, cooked chicken
• 3 tablespoons olive oil
• 1/2 medium onion, chopped
• 2-inch piece of ginger, chopped fine
• 6 garlic cloves, chopped fine
• 1 large sweet potato, peeled and cut into 1/2 inch chunks
• 2 cups (or 1 – 15 oz can) of tomato sauce
• 2 cups (or 1 – 15 oz can) of white kidney beans
• 1 cup corn (frozen or off the ear, doesn’t matter)
• 32 oz chicken stock
• 1/3 cup creamy peanut butter
• 1 teaspoon ground coriander
• dash of cayenne pepper
• salt and pepper

Directions

Heat oil in a large dutch oven or soup pot.  Add the onions and cook, just until they start to soften, then add the chopped ginger and garlic.  Let cook for a minute or two, stirring occasionally, then add the chopped sweet potato pieces.  Stir well.

Add the cooked chicken pieces, chicken stock, tomato sauce, creamy peanut butter, corn kernels, spices, and white kidney beans.  Stir well.  Bring to a simmer, then adjust salt and pepper to your liking.

 

Cover the pot and simmer very gently for about thirty minutes, stirring occasionally, until the sweet potato is tender and pierces easily with a fork.

Serve as you would serve a bowl of soup, with crusty bread, or (as we prefer) ladle it over a bowl of steaming hot rice.  Yum!

Related: Authentic Pretzel Bread Recipe with Bread Machine Dough

Have you heard of Groundnut Soup or peanut butter soup before? Or is this your first time?

Yield: 6

Easy African Groundnut Soup (Peanut Butter Soup) With Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

When we first started making this peanut butter soup recipe for our family nearly ten years ago, it seemed so odd to put peanut butter into a soup. Since then, I’ve learned that this is also called Groundnut Soup or African Peanut Stew. We still call it “peanut butter soup” in our house!

Print

4.4 Stars (11 Reviews)

Ingredients

• 2 cups shredded, cooked chicken
• 3 tablespoons olive oil
• 1/2 medium onion, chopped
• 2-inch piece of ginger, chopped fine
• 6 garlic cloves, chopped fine
• 1 large sweet potato, peeled and cut into 1/2 inch chunks
• 2 cups (or 1 – 15 oz can) of tomato sauce
• 2 cups (or 1 – 15 oz can) of white kidney beans
• 1 cup corn (frozen or off the ear, doesn’t matter)
• 32 oz chicken stock
• 1/3 cup creamy peanut butter
• 1 teaspoon ground coriander
• dash of cayenne pepper
• salt and pepper

Instructions

Heat oil in a large dutch oven or soup pot.  Add the onions and cook, just until they start to soften, then add the chopped ginger and garlic.  Let cook for a minute or two, stirring occasionally, then add the chopped sweet potato pieces.  Stir well.

Add the cooked chicken pieces, chicken stock, tomato sauce, creamy peanut butter, corn kernels, spices, and white kidney beans.  Stir well.  Bring to a simmer, then adjust salt and pepper to your liking.

Cover the pot and simmer very gently for about thirty minutes, stirring occasionally, until the sweet potato is tender and pierces easily with a fork.

Serve as you would serve a bowl of soup, with crusty bread, or (as we prefer) ladle it over a bowl of steaming hot rice.  Yum!

Notes

Serve over rice or quinoa.

Can easily be made vegan or plant-based by swapping out the chicken for an extra can of white beans, and using vegetable broth instead of chicken broth.

Sometimes I also add a tablespoon of curry or turmeric.

Nutrition Information:

Yield:

7

Serving Size:

1 cup
Amount Per Serving: Calories: 389Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 40mgSodium: 503mgCarbohydrates: 34gFiber: 6gSugar: 7gProtein: 22g

Estimate only.

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