Peanut Butter Vegetable Chicken Soup

This filling peanut butter soup made with leftover chicken, potatoes, and lots of vegetables may be the best soup you've ever tasted.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 229 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup diced carrots
• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed potatoes
• 1 cup diced zucchini
• 1 cup broccoli florets
• 1 cup canned whole tomatoes, chopped
• 1 tablespoon chopped fresh parsley
• 0.5 cup chopped celery
• 0.5 cup chopped onion
• 0.5 cup peanut butter
• 0.5 cup chopped green bell pepper

Recipe Instructions

Step 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.

Step 2

Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 more minutes.