Peanut Butter Chicken Vegetable Soup

Prep Time 45 min
Cook Time 15 Min
Servings N/A
Difficulty Easy

Ingredients

  • 2 tbsps. Crisco® Canola Oil and Omega-3 DHA
  • 1 cup chopped yellow onion
  • 1 1/2 cups diced carrots
  • 1 1/2 cups sliced celery
  • 1/2 tsp. minced garlic
  • 1/4 cup all-purpose flour
  • 2 (14.5 oz.) cans reduced sodium chicken broth
  • 1/2 cup Smucker's® Natural Creamy Peanut Butter
  • 1 tbsp. lemon juice
  • 2 cups chopped cooked chicken
  • Salt and pepper to taste
  • 2 tbsps. finely chopped flat-leaf parsley
  • 1/4 cup chopped roasted peanuts, if desired

Directions

  • Step 1

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

  • Step 2

    STIR in chicken broth, peanut butter and lemon juice. Bring to a boil; reduce to simmer. Stir to blend in peanut butter. Add chicken; heat through. Season to taste with salt and pepper.

  • Step 3

    To serve: STIR parsley into soup just before serving. Garnish with chopped peanuts, if desired.

Serving size
(1/8)

  • Calories 230
  • Calories from Fat130g
  • Total Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 6g
  • Cholesterol 25mg
  • Sodium 560mg
  • Potassium 0mg
  • Total Carbohydrates 12g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 14g
  • 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

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