Best Peanut Butter Vegetable Chicken Soup Recipes

PEANUT BUTTER VEGETABLE CHICKEN SOUP

Peanut Butter Vegetable Chicken Soup image

The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted.

Provided by annie nordmark

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 15

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
½ cup chopped celery
½ cup chopped onion
½ cup chopped green bell pepper
2 cloves garlic, minced
½ cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 13.4 g, Cholesterol 26.3 mg, Fat 11.1 g, Fiber 3 g, Protein 20 g, SaturatedFat 2.5 g, Sodium 934.7 mg, Sugar 5.1 g

CHICKEN AND VEGETABLE SOUP WITH PEANUT BUTTER

Chicken and Vegetable Soup with Peanut Butter image

This soup is perfect for cold weather. Its thick consistency makes it a good main course. My kids love it, maybe yours will, too.

Provided by Jasminka Vujic

Categories Other Soups

Time 55m

Number Of Ingredients 12

Ingredients

3 Tbsp coconut oil
1 purple onion, small, or half a large one, diced
5 clove garlic, crushed
2 c cubed cooked chicken leftover meat (from roast, etc.)
2 c mixed vegetables, frozen (carrots, corn, peas, green beans... even okra is fine)
2 c squash or pumpkin, cooked and cubed, or shredded if using spaghetti squash
2 c broccoli, fresh or frozen
16 oz tomato sauce
8 c water or chicken broth
1 1/3 peanut butter
1 1/2 Tbsp salt, more or less can be added, according to your preferences
1 tsp each, spices: pepper, oregano, ginger, thyme, rosemary, if you like hot, add some chili or jalapeno peppers to taste

Steps:

1. Put the first four ingredients in a large pot. Cook on high for 2-3 minutes, mixing with a wooden spoon. Cover, reduce heat to minimum and simmer for 10 minutes.
2. Uncover the pot, increase heat to high, add frozen vegetables, cook another 3 minutes, constantly mixing with the wooden spoon. Reduce heat to minimum, cover and simmer for 5 minutes
3. Add squash or pumpkin, increase heat to high, mix together with the other ingredients, and still mixing, add broccoli, still mix for another 2 minutes, cover and cook on low for 5 minutes.
4. Uncover the pot, add tomato sauce, mix together with other ingredients, add water or broth, let it boil uncovered.
5. After the soup has boiled, reduce heat to low, add peanut butter and mix well so it is well combined into the liquid. Increase heat, let boil again. Then reduce heat to low, add all the spices, cover, and let simmer for 5 minutes.
6. Serve hot, with rice, or a piece of bread.

PEANUT BUTTER VEGETABLE CHICKEN SOUP

PEANUT BUTTER VEGETABLE CHICKEN SOUP image

Categories Soup/Stew

Yield 8 servings

Number Of Ingredients 14

Ingredients

8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup diced carrots
1 cup diced zucchini
1/3 cup canned stewed tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 cup egg noodles
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

Steps:

In a large stock pot, combine the broth, chicken 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, 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. Cook egg noodles separately and ladle soup over cooked noodles. If freezing soup, do not freeze with cooked noodles. Cook noodles after defrosting.