Peanut Butter Vegetable Chicken Soup recipe

8 servings

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

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.