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    You are in: Home / Recipes / Senegalese Chicken Soup Recipe
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    Senegalese Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Cluich's Note:

    This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.

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    Units: US | Metric


    1. 1
      Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
    2. 2
      Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
    3. 3
      Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
    4. 4
      Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
    5. 5
      Simmer, uncovered and stirring occasionally, for another five minute or so.

    Ratings & Reviews:

    • on April 13, 2010


      This was good, although a little bland. I only made one change and that was to use coconut milk instead of water. After it was done, I found it needed a little more so I added a 2nd chicken breast, more peanut butter, more cilantro, and some crushed red chilies, which I thought really helped. Made for PAC Spring '10

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Senegalese Chicken Soup

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 277.7
    Calories from Fat 172
    Total Fat 19.2 g
    Saturated Fat 3.7 g
    Cholesterol 23.2 mg
    Sodium 649.5 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 3.1 g
    Sugars 6.7 g
    Protein 15.0 g

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