Peanut Butter Vegetable Chicken Soup
Description
This filling peanut butter soup made with leftover chicken, potatoes, and lots of vegetables may be the best soup you've ever tasted.
Ingredients
•
8 cups chicken broth
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2 cups diced, cooked chicken meat
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1 cup peeled and cubed potatoes
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1 cup diced carrots
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1 cup diced zucchini
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1 cup broccoli florets
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1 cup canned whole tomatoes, chopped
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1/2 cup chopped celery
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1/2 cup chopped onion
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1/2 cup chopped green bell pepper
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2 cloves garlic, minced
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1/2 cup peanut butter
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1 tablespoon chopped fresh parsley
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salt and ground black pepper to taste
Directions
1
Bring broth, chicken, potatoes, and carrots to a boil in a large stockpot over medium-high heat. Reduce the heat to medium and cook until vegetables are tender, about 10 minutes. Stir in zucchini, broccoli, tomatoes, celery, onion, bell pepper, and garlic; simmer until tender, about 8 minutes.
2
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 more minutes.