Peanut Butter Chicken Noodle Soup

Adapted from Allrecipes

This is one of my top 3 favorite soups of all times!  I love anything with peanut butter in it, but in this case the peanut is a subtle flavor and adds a creaminess to the soup.  This soup is perfect for a winter dinner.

Ingredients:

• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed sweet potatoes
• 1 cup shredded carrots
• 1 cup diced zucchini
• 1 cup canned diced petite tomatoes
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 cup peanut butter
• 8 oz wheat egg noodles, cooked to al dente
• 1 Tbs parsley
• Salt to taste
• Ground black pepper to taste

 Directions:

• In a large stock pot, combine the broth, chicken, potatoes, and carrots.  Bring the soup to a boil and then reduce the heat to medium.  Cook for about 10 minutes til vegetables are tender. 
• Add zucchini, tomoatoes, 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 and serve!