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.