Prep Time 30 min
Cook Time 20 Min
Servings 8 servings
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Canola Oil and Omega-3 DHA
  • 1 cup coarsely chopped yellow onion
  • 1 tsp. grated fresh gingerroot
  • 2 tsps. minced garlic
  • 2 tbsps. all-purpose flour
  • 2 (14.5 oz.) cans reduced sodium chicken broth
  • 1/3 cup Smucker's® Natural Creamy Peanut Butter
  • 1/2 tsp. lime juice
  • 1 tsp. reduced sodium soy sauce
  • 1/4 tsp. pepper
  • 2 cups chopped cooked chicken
  • 2 green onions, sliced diagonally
  • 2 tbsps. finely chopped cilantro
  • 1/4 lb. uncooked pad thai rice noodles (2 cups cooked), cooked according to package directions

Directions

  • Step 1

    HEAT oil in 4-quart saucepan over medium heat. Saute onion, gingerroot and garlic until vegetables begin to soften. Sprinkle with flour; stir to coat well.

  • Step 2

    STIR in chicken broth, peanut butter, lime juice, soy sauce and pepper. Bring to a boil; reduce to simmer. Stir to blend in peanut butter. Add chicken; heat through.

  • Step 3

    To serve: STIR green onion, cilantro and cooked noodles into hot soup, just before serving.

Serving size
(8)

  • Calories 230
  • Calories from Fat100g
  • Total Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4g
  • Cholesterol 30mg
  • Sodium 340mg
  • Potassium 0mg
  • Total Carbohydrates 18g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 15g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

Sign up for Smucker's news and offers!

Privacy Policy | Terms of Use