West African Chicken and Peanut Soup

Inspired by a recipe originally printed in the New York Times, this recipe brings together both bright and warm flavors and packs a serious nutritional punch. It is chock full of anti-inflammatory foods, incorporates healthy fats, muscle-building lean protein, and energy-promoting carbohydrates that fuels the busiest of schedules. Plan to put this recipe on "repeat" as you will be making it again once you've tasted it!

Preparation notes: At Coach Karen's house, we prepare 4 pounds of shredded, slow-cooked chicken each Monday for use in salads and other dishes. The pre-cooked shredded chicken is a perfect substitution for raw chicken breasts. Not only does it pair well from a texture standpoint, but it cuts down on the overall cooking time. Additionally, if you haven't been working with bone broth, this is the perfect recipe to try it in. Bone broth is nutrient-dense, supports the immune system, assists in healing damaged muscles and joints, is easy to digest and is extremely flavorful. 


  • 2 TBSP coconut oil
  • 1 medium yellow onion, chopped
  • 1 TBSP fresh minced ginger
  • 1 TBSP fresh minced garlic
  • 12 ounces boneless, skinless chicken breasts, cut into chunks
  • 3/4 cup dry roasted and shelled peanuts, roughly chopped
  • 1 tsp cayenne pepper
  • 1 tsp white (or black) ground pepper
  • 1 tsp sea salt
  • 6 cups chicken or turkey bone broth (basic stock may be substituted)
  • 2 medium sweet potatoes, peeled and chopped into large chunks
  • 6 Roma tomatoes, quartered
  • 8 ounces kale, stems removed and leaves coarsely torn
  • 1/3 cup chunky natural peanut butter (no sugar added)


  1. Melt coconut oil in a large stock pot over medium heat. Add onion, ginger and garlic and sauté until onion turns translucent.
  2. Add chicken and cook for 3-4 minutes until browned. 
  3. Add peanuts, cayenne, salt and pepper and stir together.
  4. Slowly stir in bone broth and sweet potatoes. Bring to a boil and then turn down to a simmer. 
  5. Fold the tomatoes and kale into the soup and continue cooking until chicken is thoroughly cooked, approximately 10 more minutes. (If using pre-cooked chicken, it is not necessary to continue to cook for 10 minutes. Simply stir until all ingredients are warm and well-incorporated.
  6. Stir in peanut butter. You may wish to taste test the soup at this point and adjust any seasonings to taste. More peanut butter may be added for a thicker, creamier soup.
Karen Berenson