We’ve been enjoying this delicious soup since discovering the recipe in Jane Brody’s Good Food Book several eating trends (years) ago. She found it in a newsletter produced by Environmental Nutrition. Don’t be afraid to add the whole cup of peanut butter. We’ve experimented with using different vegetables and adding some cayenne pepper to give it a little Thai kick.
- 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 tomatoes (fresh or canned), chopped
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 cup peanut butter, preferably natural smooth
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
- 1/2 to 1 teaspoon freshly ground black pepper, to taste
- salt, if desired, 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 until the vegetables are nearly tender, about 10 minutes.
- Add the zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
- Add the peanut butter, parsley, pepper, and salt, stirring until peanut butter is fully blended. Simmer for 3 minutes longer.