Peanut Butter Vegetable Chicken Soup from allrecipes.com
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Peanut Butter Vegetable Chicken Soup from allrecipes.com calories by ingredient
Introduction
You won't believe how delicious this is until you try it! You won't believe how delicious this is until you try it!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 onion1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
Directions
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.