Peanut Butter Vegetable Chicken Soup


This peanut butter soup with chicken, potatoes, and vegetables is wonderful. It's the best soup I've ever tasted.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins


  • 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

  • ½ cup chopped celery

  • ½ cup chopped onion

  • ½ cup chopped green bell pepper

  • 2 cloves garlic, minced

  • ½ cup peanut butter

  • 1 tablespoon chopped fresh parsley

  • salt and ground black pepper to taste


  1. Bring broth, chicken, potatoes, and carrots to a boil in a large stockpot over medium-high heat. Reduce the heat to medium and cook until vegetables are tender, about 10 minutes. Stir in zucchini, broccoli, tomatoes, celery, onion, bell pepper, and garlic; simmer until tender, about 8 minutes.

  2. Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 more minutes.

Nutrition Facts (per serving)

229 Calories
11g Fat
13g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 229
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 13%
Cholesterol 26mg 9%
Sodium 935mg 41%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 20g
Vitamin C 29mg 146%
Calcium 50mg 4%
Iron 2mg 10%
Potassium 659mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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