One of the great things about being single again when you blog about food is that you don’t have another person’s tastes and opinion to keep in mind when you’re cooking. Nothing against Ex-BF. I loved the meals he made. I liked almost everything he liked to eat. But I always had to eat what he wanted when he felt like eating it. And he liked to eat the same things over and over.
Ex-BF never would have tried a dish like this.
- 8 c. chicken stock.
- 2 T. olive oil
- 1 tsp. cayenne pepper, ground
- 1 lb. boneless skinless chicken breast, cubed
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2 carrots, minced
- 2 celery stalks, sliced
- 2 red peppers, insides removed and minced
- 1 15.25-oz can whole kernel corn, drained and rinsed
- 8 T. crunchy peanut butter
- 1/4 c. half & half
- 1 1/2 c. thread egg noodles (like vermicelli)
- 2 T. sliced green onions
- salt and pepper to taste
- Cook onion, garlic, celery, and carrots in olive oil. Add chicken and cook thoroughly.
- Stir in stock, cayenne pepper, peanut butter, minced red pepper, and corn. Bring to a boil. Add noodles and simmer for 15 minutes.
- Add half & half and green onions. Add salt and pepper to taste. Serve garnished with chopped peanuts.
Holy mother of God. This soup is spicy. And you really have to like peanuts/peanut butter to enjoy this dish.
I didn’t set out to do so but ended up making a double recipe. The recipe I was loosely following originally called for one cup of thread noodles. As I was adding the noodles I thought the soup looked too watery so decided to add two more cups. What I didn’t know was that the noodles would expand and soak up so much of the stock. While the soup was simmering on the stove, I could barely stir the ingredients the soup was so thick. It looked like I was trying to make Spicy Peanut Chicken Pasta instead of soup. It was then I added another quart of chicken stock and transferred the soup to a bigger pot.
I hope Sis likes this recipe as we have about a gallon of it left!