Peanut Butter Vegetable Chicken Stew

Hey PB Lovers! The following recipe has been tweaked from several others and is our current favorite. So it's a pretty cold night here in Los Angeles (can you say 50??)  and a PERFECT time to make this stew. I hope you enjoy it as much as we did :-)



Peanut Butter Vegetable Chicken Stew

Ingredients

• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed potatoes
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup broccoli florets
• 1 cup canned whole tomatoes, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1/2 cup peanut butter (all natural is best for this recipe)
• 1 tablespoon chopped fresh italian parsley or cilantro
• salt to taste
• ground black pepper to taste

Directions

1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.