In last weeks post, I mentioned that chicken soup is great for colds. It’s one of the few common cold remedies that holds it’s ground. It’s also a great comfort food, and with all this snow everyone could use a nice hot bowl of soup. So I thought it would be fun to post a great chicken soup recipe I found on AllRecipes.com. This isn’t your traditional chicken soup, but it’s got a delicious twist to it.
Peanut Butter Vegetable Chicken Soup
Photo attributed to RachaelIngredients
- 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 taste
- ground black pepper to taste
Directions
- 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.
- Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
- Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Nutritional Information 
Amount Per Serving Calories: 230 | Total Fat: 11.2g | Cholesterol: 26mg
Serves 8
3210 N Canyon Rd, Suite 202, Provo
