The Peanut Butter Vegetable Chicken Soup Recipe love the soup. I've made it several times. It freezes well. I like freezing it in individual portions and popping it in the microwave for lunch. The peanut butter adds something wonderful, without really tasting like itself. The Best soup I have ever tasted.
Serve: 8
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ingredients:
salt to taste
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup peeled and cubed potatoes
1 tablespoon chopped fresh parsley
1 cup canned whole tomatoes, chopped
1/2 cup peanut butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
2 cups diced, cooked chicken meat
8 cups chicken broth
ground black pepper to taste
Method:
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.
Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
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| Peanut Butter Vegetable Chicken Soup |
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