Chicken Vegetable With Peanut Butter Soup For Crockpot Recipes
PEANUT BUTTER VEGETABLE CHICKEN SOUP
The peanut butter adds something wonderful, without really tasting like itself. The BEST soup I have ever tasted.
Provided by annie nordmark
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
- Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 13.4 g, Cholesterol 26.3 mg, Fat 11.1 g, Fiber 3 g, Protein 20 g, SaturatedFat 2.5 g, Sodium 934.7 mg, Sugar 5.1 g
SLOW COOKER CHICKEN VEGETABLE SOUP
As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. -Amanda West, Shelbyville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.
Nutrition Facts :
CHICKEN VEGETABLE WITH PEANUT BUTTER SOUP FOR CROCKPOT
Yummy recipe for those Peanut Butter lovers. Leftovers taste better the second day Adapted from similar recipe on allrecipes.com.
Provided by Hashman
Categories Kid Friendly
Time 9h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except the zuchini and parsley in a 5-6 quart slow cooker.
- Cover and cook for 7 and 1/2 hours on low heat.
- Turn cooker on high and add the zucchini and parsley and cook for 1/2 to 3/4 hours.
- Serve while piping hot.
Nutrition Facts : Calories 216.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 23.2, Sodium 829.8, Carbohydrate 26.7, Fiber 4.5, Sugar 7.1, Protein 15.9
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