Chicken Soup with Almond Butter

5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Chicken fillets or fillets
  • 1 Pc. Onion
  • 1 Pc. Green peppers
  • 2 tbsp Olive oil
  • 4 tbsp Almond butter white
  • 1 tbsp Tomato paste concentrated three times
  • Salt and pepper from the mill, white
  • Cayenne pepper
  • Cinnamon powder
  • Ground cumin
  • 750 ml Chicken broth
  • 2 tbsp Unsalted peanuts


  • Wash and pat dry the chicken fillet and then cut into cubes. Also clean the onion and bell pepper and chop it into small pieces. Put 6 strips of paprika back to decorate. I still peeled this.
  • Heat the oil in a saucepan and fry the fillet cubes, then remove them and set aside. Brown the onion and pepper cubes in the frying fat. Add almond butter and tomato paste and sauté briefly. Season with the spices and then add the fillet cubes again. Deglaze with the broth, bring to the boil briefly and then simmer on reduced energy for about 20 minutes.
  • In the meantime, chop the peanuts into small pieces. Season the soup again to taste, place in soup bowls, sprinkle with the chopped peanuts and decorate with the paprika strips.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Conchiglioni with Three Different Fillings on Peperonata

Cheesecake Disguised As Zebra