Feb 09, 2013 African Chicken Soup Today is bitterly cold-soup seemed the perfect way to go for a light lunch. Saturday is really my day to take time and try new recipes. I dirty every pot in the kitchen and worry about it later. I got a great recipe from the Wheat Belly cookbook that I wanted to try: African Chicken Soup. What intrigued me initially is that the recipe calls for peanut butter :) Here was the final product. Here's your list of ingredients: 2 tablespoons EVOO 12 ounces boneless skinless chicken breasts 3 carrots diced 1 onion chopped 1 stalk celery chopped 3 green onions diced 3 cloves garlic minced 1 tablespoon ground cumin 2 teaspoons ground coriander 2 tablespoons tomato paste 3 cups chicken broth 1/4 cup smooth peanut butter 1 lemon 1 yellow squash diced This recipe is actually super easy, and it makes a nice thick stew which is perfect for a cold day like today! First you'll heat 1 tablespoon of the olive oil in a large pot. Throw the diced chicken in and keep turning until the chicken is browned slightly. Remove the chicken and set it aside. Dice all the veggies. In that same pot add the carrots, onion, squash, celery and garlic and saute for 5 minutes. Add the cumin and coriander (and a dash of parsley if you like!) and cook for one more minute. Add the broth and bring the whole pot to a boil. Once its boiled for a few minutes reduce the heat to medium-low, cover and simmer until the veggies are tender. Meanwhile take the remaining broth, heat it briefly in the microwave and stir the peanut butter in until its mixed well. Add this peanut butter/broth mix and the reserved chicken to your pot and boil again. Let the mix boil just a minute or so before adding the last ingredients (see step below). Add the tomato paste, juice from the lemon, and season with salt and pepper (if you like) and keep on medium low until you're ready to eat! I threw the green onions in at the very last minute, I just love the taste they impart to the soup. Finally, enjoy! If you don't have the exact ingredients needed for this soup you can easily mix and match vegetables. The original recipe called only for carrots and bell pepper, but I didn't have that all in my fridge. I opted for carrots, squash and celery instead and it was totally fab! The lemon juice at the end is a great way to give the soup a little bit of tang. Hope you love it!