Peanut Butter Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
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 tasteground black pepper to taste
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.
Serving Size: 8
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.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 215.4
- Total Fat: 9.8 g
- Cholesterol: 39.2 mg
- Sodium: 1,094.8 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 3.3 g
- Protein: 20.3 g
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