Peanut Butter Chicken Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is one of my all time favorite soup recipes adapted from Jane Brody's Good Food Cookbook (a high carb cookbook from 1985). It's a simple, hearty soup that really hits the spot on cool autumn or cold winter nights. Read more . Enjoy. Ingredients:
8 cups chicken broth or stock |
2 cups dices cooked chicken |
1 cup diced potatoes (i prefer leaving the peel on for extra nutrients. just be sure to scrub the potato well) |
1 cup diced carrots |
1 cup diced zucchini (do not peel) |
1 cup chopped tomatoes |
1/2 cup chopped celery |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
3 cloves minced garlic |
1 cup natural, smooth peanut butter |
1 tablespoon minced fresh parsley |
salt and pepper to taste |
Directions:
1. Combine broth, chicken, potatoes and carrots in a large stock pot.
2. Bring to a boil then reduce heat to medium and continue cooking until vegetables are nearly tender (approximately 10 minutes).
3. Add the Zucchini, broccoli, tomatoes, celery, onion, green pepper and garlic.
4. Simmer soup for another 10 minutes.
5. Add the peanut butter, parsley, salt and pepper, stirring until the peanut butter is fully blended.
6. Simmer for another 5 minutes.
7. Serve with crusty bread and enjoy!
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