Provided by Jun Yanagishita & submitted by Marcia Brisson
3 cooked & shredded chicken breasts
1 chopped onion
2-3 cups chicken broth
1 minced or crushed garlic clove
1 tsp cayenne pepper (or however spicy you want it)
1 cup grated carrots
1 can chopped tomatoes
1 cup peanut butter (I like crunchy, but creamy is fine too)
1-3 cups of water
**White rice! This is what you serve the soup over but you don't cook them together. I can't tell you how much to make but I would say at least 2 cups of uncooked = 4 cups cooked rice to start
In pot, put in 1 Tbsp of butter and slightly cook onions and garlic. Add chicken broth and water. Put in pepper and peanut butter. Cook for 5 minutes until everything is blended together. Add carrots, tomatoes and chicken. Cook until vegetables are soft. If the soup looks too thin, add a mixture of 1 Tbsp cornstarch and 1/4 cup water. Add salt and pepper to taste.
This is so yummy, after Jun made it once I begged her for the recipe immediately!