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.