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Peanut Butter Chicken Vegetable Soup vegetarian soup and chili peanut butter main course low carb gluten free

Cold weather calls for warm meals and there’s nothing better than chicken soup. This take on a simple and classic dish is extra satisfying but sadly I cannot take credit for it. The original recipe comes from AllRecipes and is one of the only recipes I’ve ever made that I barely modified. This soup is perfection in a bowl, the perfect blend of vegetables and chicken with a subtle nutty background flavor. Even Elisabeth, a large soup advocate, claimed it was quite possibly the best soup she’s ever had. To top it all off, once the vegetables are chopped this dish takes less than 25 minutes to cook and is easily made vegan.

Ingredients:Peanut Butter Chicken Vegetable Soup vegetarian soup and chili peanut butter main course low carb gluten free Print Peanut Butter Chicken Vegetable Soup vegetarian soup and chili peanut butter main course low carb gluten free Save

8 cups low-sodium chicken broth (or vegetable broth)
20oz cooked chicken breast (or firm tofu)
2 small red potatoes, peeled and chopped
2 large carrots, peeled and sliced
1/2 medium zucchini, sliced
1 1/2 cups broccoli florets
1 (15oz) can whole tomatoes
2 celery stalks, chopped
1/2 yellow onion, chopped
1/2 green pepper, chopped
3 cloves garlic, minced
2/3 cup peanut butter
1t dried parsley
salt and pepper, to taste

Directions:

1. Combine broth, chicken, potatoes and carrots in a large pot and bring to a boil. Reduce heat to medium and cook for about 10 minutes. Add the remaining ingredients except the peanut butter, parsley, salt and pepper and simmer for an additional 8 minutes.

2. Add the peanut butter, parsley, salt and pepper and simmer for another 5 minutes or until vegetables are tender and peanut butter is thoroughly mixed in.

3. Serve with crackers or a toasted slice of french bread.

Additional Info:

This picture wasn’t taken with my new Canon DSLR camera, I’m awaiting the guidebook so I can learn how to operate it first. But soon enough I hope to have some high quality food photos! And speaking of photography, Cory from ZestyCook is giving away two copies of “Fundamentals of Photography”, so head over and enter!

Filed in Gluten Free, Low Carb, Main Course, Peanut Butter, Soup and Chili, Vegetarian

37 Responses / Leave a comment »

  1. Wow, PB in chicken vegetable soup? This I must try! Thanks Nick.

  2. Heather says:

    no…freaking…way! i would never have thought of this. how cool!

    have you ever been to williamsburg, va? it’s like one of those old historical towns. anyway, their big thing there is peanut soup. my family goes every christmas, and i dream about that soup all year. we have it every dec. 27th (the 2nd night we’re there) at the king’s arms. it is so good. i’ll bet you’d love it.

    I’ve never been there but it sounds like my kind of town. Maybe you’ll be able to rekindle some memories with this soup here. ~ Nick

  3. Laci says:

    Looks lovely, without the chicken or chicken courpse broth! I <3 your adorable blog and the best spread of all… PB!

    Thanks Laci, it’s easy to make vegan and you probably wouldn’t miss the chicken. ~ Nick

  4. Your GF says:

    man, that soup was soooo good. i wish I had more of it in my freezer still

  5. Sharon says:

    Wow, what an awesome combination!

  6. Bill Tom says:

    Soup is looking good, also hope it could be delicious….I think if we use much smaller chopped vegetables that makes this soup much delicious and comfortable to intake.

  7. ttfn300 says:

    haha, i’ll have to give it a shot :) who knew?

  8. What a great idea! Using the peanut butter gives it a great additional flavor, and would mitigate any loss of protein from making it vegan.

  9. VeggieGirl says:

    Hooray for warming meals!!

  10. Katrina says:

    Interesting! I seem to say that a lot on your blog, Nick. But evenso, it sounds and looks really good! I’ll have to just give that a try next time I make chicken noodle soup! I’m eating soup for lunch right now and going to a winter soups class tonight at the local health food store. I’ll have to ask the instructor is she’s ever tried pb in her soups! Yum!

    Winter soups class, I wanna take that…. don’t just ask her about using peanut butter TELL her to use peanut butter in her soup! ~ Nick

  11. Hayley says:

    I would have never thought to put peanut butter in a soup recipe. But it sounds delicious, thanks for the idea!

  12. Amber Shea says:

    Wow, look at all those veggies! Sounds both delicious and healthy. I made a peanut butter broth soup once, and a dash of lime juice really brought it to life.

  13. Sagan says:

    I’m so very much looking forward to your new camera pics!

    Does the peanut butter make the soup creamy?

    I’ve never had canned chicken before. It looks kinda sketchy, but it would be way easier to deal with for putting into a soup than cooking up actual chicken… I’m quite interested in this soup!

    I’m looking forward to the new pics as well. I’m still experimenting with them, but so far the results are very promising even with all automatic settings! The peanut butter does give it a nice creaminess but I would suggest adding more for a nuttier flavor and even creamier texture. ~ Nick

  14. Marianne says:

    That definitely looks interesting. I’ve seen peanut butter used in pureed sweet potato type soups (African in origin, I believer), but wouldn’t have thought of adding it to a brothy chicken/veggie soup like that. But can you really go wrong with peanut butter?

    I agree, I’ve never seen it in a broth-based soup and no, you can never go wrong with peanut butter. ~ Nick

  15. Dani says:

    You never fail to amaze me!! Peanut Butter Veggie Soup?! Who knew!

  16. Amira says:

    Peanut butter in soup- well that’s about the coolest thing i’ve ever heard of!!Very creative I love it

  17. Reeni says:

    You keep surprising me. I would of never thought to put PB in chicken soup. That rocks.

  18. Katrina says:

    Well, the soup class was AWESOME, but I completely forgot to mention the pb thing. Sorry! I really did mean to bring it up. I wonder if she would have thought I was looney though as she is a French chef (American lady, but went to French culinary school). Hmm.
    We got to taste four soups, with bread and cheese and learn a lot, all for only $15!

  19. I get the chicken and vegetable bit… and I’ll take your word for it re the peanut butter…!

  20. I once had a peanut soup in Bolivia. It was surprisingly good, so I’m sure this one will be even better!

    I thought you had a nursery rhyme going on there for a second with “I once had a peanut soup in Bolivia”. It reminded me of “There once was a man from Nantucket…”. ~ Nick

  21. Dee says:

    How very interesting. I’ve still not cooked anything savoury with PB. Uhm, except for sate, but that’s somehow totally different (we use peanuts and not PB in Malaysia).

    Glad to see you’re still a card carrying PB fan :) Happy new year, Nick!

  22. zestycook says:

    I never would have guessed it! You put Peanut butter in your soup!! I love it Nick.

    Thanks for the shout out.

    zesty

  23. Hayley says:

    I just wanted to thank you for turning me onto Naturally Nutty. I got my first jars of Vanilla Almond and Butter Toffee today, and have been eating them both by the spoonful. I can’t believe how tasty they are. Thanks SOOO much!

    I’m so glad you enjoy it. I really must try the Vanilla Almond Butter, I have yet to find a good tasting AB. And to think it all goes back to my sister getting me the Peanut Butter of the Month Club for my birthday! ~ Nick

  24. Richard says:

    Interesting, Nick. I’m not much of a soup person, but I think I might have to try this out. I’ve been in a pb rut lately, just having it with oatmeal, but hopefully your new recipes will break me out of it!

  25. Kristen says:

    interesting! never thought of pb in chicken soup. I can see that it would work.

    Still waiting for the cookies…

    Cheers!

  26. gina (fitnessista) says:

    this sounds delicious! :D

  27. OH BOY!! I really want to see what that pb & co recipe looked like, send me way por favor?!

    Haha, you’ve probably seen it already, Peanut Butter & Pumpkin Pie Pudding. I guess it must have wowed them =) ~ Nick

  28. Katrina says:

    Nick, about the black beans in the brownies. I REALLY like this brownie that I posted. Almost instead of cakey, it’s just a lighter, maybe fluffy type brownie, but still fudgy tasting. They taste even better today!

    If you’re really on the hunt for black bean brownies, you might also try the recipe Anna at Cookie Madness (www.cookiemadness.net) just posted today. She gave them great reviews and they have agave instead of sugar and no flour. I’m about to go make some to compare.

    Thanks for the tips. I mentioned on that post at Cookie Madness that my goal is combine the best of both worlds to create a flourless and low-fat black bean brownie, I’ll be a hero! ~ Nick

  29. Rose-Anne says:

    Wow, what a great idea for jazzing up a vegetable soup! I love it. For any vegetarians or vegans out there, if you are going to omit the chicken, you might consider adding a can of beans, like pintos or white beans, in place of the chicken. We vegetarians have got to keep up our strength by eating our protein ;-)

  30. Lauren says:

    Ooh yum! Peanut butter soup, sounds delish. I love your focus on healthier, lower carb recipes PB boy. :)

    Thanks! =) ~ Nick

  31. Meg says:

    I bet this is quite delicious!

  32. gaga says:

    Wow, really? How interesting. I’m intrigued and might give it a try if I’m brave enough :)

  33. Lis says:

    this soup is super yummy

    for vegans ad some firm tofu instead of chicken

    You liked? Good suggestion, I’ve modified the ingredients to suggest tofu as a substitution, thanks! ~ Nick

  34. Gina says:

    Hi Nick, I love PB and your blog is terrific. I’m looking forward to making your flavored PB’s. What do you think of giving them as holiday gifts?

    I have an FYI on the origin of this incredible soup, so you can give credit where credit is due. The recipe is Jane Brody’s, from her wonderful Good Food Book. I’ve been making it since before the interwebs existed!

    • Nick says:

      Thank you Gina! I think flavored peanut butter is a fantastic holiday gift – I recommend Cinnamon Raisin as the best overall flavor and possibly Hot & Spicy for an adventurous sandwich-making type person.

      Interesting about the recipe – I’m glad to see recipes like this made it onto the interweb and not lost in tralsation =)

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