Peanut Butter and Vegetable Chicken Soup
2 tbs. cooking oil1 lb. boneless, skinless chicken breast8 c. chicken broth1 c. peeled and cubed potatoes1 c. sliced carrots1 c. diced zucchini1 c. broccoli florets1 (14.5-oz.) can diced tomatoes1/2 c. sliced celery1/2 c. chopped onion1/2 c. chopped green bell pepper2 cloves garlic, minced1/2 cup peanut butter1 tbs. chopped fresh parsleySalt and pepper to tasteHeat oil in a large stock pot. Add chicken and cook thoroughly. Add broth, potatoes, and carrots. Bring to a boil, then reduce heat to medium. Cook for about 10 minutes, until 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.