Peanut Butter - Vegetable Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 cup Campbell's Chicken Broth 16 ounces Chicken Breast (cooked), no skin, roasted 1 cup diced Potato, raw 1 cup, chopped Carrots, raw 1 cup, sliced Zucchini 1 cup Cauliflower, raw 1 cup Canned Tomatoes .5 cup, diced Celery, raw .75 cup, chopped Onions, raw .6 cup, chopped Peppers, sweet, red, fresh 2 clove Garlic 16 tbsp Skippy Natural Creamy Peanut Butter 1 serving 1 tsp Parsley Flakes (by BUDDY_LOVE)
Cook broth, chicken, carrots, potatoes for 10 min. after comes to boil. Then add zucchini, cauliflower, tomatoes, celery, onion red pepper and garlic. Simmer for about 8 min. add the peanut butter, parsley and salt & pepper to taste, stirring until peanut butter is fully blended. Simmer the soup for 3 min. more.
Serving Size: 1/8 of recipe
Number of Servings: 8
Recipe submitted by SparkPeople user ANNCAROLYN2.
Serving Size: 1/8 of recipe
Number of Servings: 8
Recipe submitted by SparkPeople user ANNCAROLYN2.
Nutritional Info Amount Per Serving
- Calories: 341.0
- Total Fat: 19.7 g
- Cholesterol: 45.1 mg
- Sodium: 1,784.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.4 g
- Protein: 23.3 g
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