Peanut Butter Vegetable Chicken Soup from allrecipes.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 cups chicken broth2 cups diced, cooked chicken meat1 cup peeled and cubed potatoes1 cup diced carrots1 cup diced zucchini1 cup broccoli florets1 cup canned whole tomatoes, chopped1/2 cup chopped celery1/2 cup chopped onion1/2 cup chopped green bell pepper2 cloves garlic, minced1/2 cup peanut butter1 tablespoon chopped fresh parsleysalt to tasteground 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.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user PURPLEMIDNIGHT.
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.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user PURPLEMIDNIGHT.
Nutritional Info Amount Per Serving
- Calories: 207.0
- Total Fat: 9.6 g
- Cholesterol: 37.9 mg
- Sodium: 1,119.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.0 g
- Protein: 19.6 g
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