PEANUT BUTTER VEGETABLE CHICKEN SOUP

PEANUT BUTTER VEGETABLE CHICKEN SOUP image

Yield 8 servings

Number Of Ingredients 14

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.