Recipe Details
Ingredients
-
8cupschicken broth
-
2cupsdiced, cooked chicken meat
-
1cuppeeled and cubed potatoes
-
1cupdiced carrots
-
1cupdiced zucchini
-
1cupbroccoli florets
-
1cupcanned whole tomatoes, chopped
-
½cupchopped celery
-
½cupchopped onion
-
½cupchopped green bell pepper
-
2clovesgarlic, minced
-
½cuppeanut butter
-
1tablespoonchopped fresh parsley
-
salt and ground black pepper to taste
Cooking Directions
-
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.
-
Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 more minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories229 | |
| % 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
