Wednesday, November 20, 2013


~ allrecipes

8 c. chicken broth
2 c. diced, cooked chicken
1 c. peeled, cubed potatoes
1 c. diced carrots
1 c. diced zucchini
1 c. broccoli florets
1 c. canned whole tomatoes, diced
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green bell pepper
2 cloves garlic, minced
1/2 c. peanut butter
1 t. chopped parsley
salt & pepper, to taste

Combine broth, chicken, potatoes, and carrots in stock pot.  Bring to boil, then reduce heat to medium and cook ten minutes, or until veggies are tender.  Add zucchini, broccoli, tomatoes, celery, onion, bell pepper, and garlic, then simmer about eight minutes.  Add peanut butter, parsley, salt, and pepper, stirring until peanut butter is fully blended .  Simmer at least three minutes.

Notes: I dump in a whole can of diced tomatoes rather than using half a can of whole ones and chopping them myself.  

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