CHICKEN NOODLE
PEANUT BUTTER SOUP
1 tbsp. olive oil
1 large yellow onion, diced
½ tsp. red pepper flakes
1½ lbs. boneless, skinless chicken thighs, cut into bite-size pieces
6 cups low-sodium chicken broth
¾ cup smooth peanut butter
½ cup scallions
Kosher salt and ground black pepper
Hot sauce, to taste
Cooked soba (or other) noodles, to serve
Toasted sesame seeds, to serve
In a large pot over medium-high, heat the olive oil. Add the onion and red pepper flakes and saute until the onions are tender. Add the chicken and cook until browned, 6 to 8 minutes. The chicken does not need to be fully cooked at this stage.
Stir in the chicken broth and peanut butter and simmer for 10 minutes. Stir in the scallions, then season with salt, pepper and hot sauce.
Place noodles in a bowl, then ladle the soup over them. Garnish with toasted sesame seeds.
Makes six servings.
— Alison Ladman
Associated Press