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Peanut Butter Chicken Vegetable Soup

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.


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


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!