Peanut Butter Vegetable Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted. Ingredients:
8 cups chicken broth |
2 cups diced, cooked chicken meat |
1 cup peeled and cubed potatoes |
1 cup diced carrots |
1 cup diced zucchini |
1 cup broccoli florets |
1 cup canned whole tomatoes, chopped |
1/2 cup chopped celery |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
2 cloves garlic, minced |
1/2 cup peanut butter |
1 tablespoon chopped fresh parsley |
salt to taste |
ground black pepper to taste |
Directions:
1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
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