It’s week 3 of the Meal Maker Challenge! This week we were asked to feature Peter Pan Peanut Butter in our recipe.
NO that wasn’t a typo, this is really NUT Your Average Chicken Noodle Soup.. Why the funny nam? This soup has a twist on it. A secret ingredient that will leave your dinner guest eating it up just to try to figure out what that extra something is.
I will admit, when I first heard of putting peanut butter in Chicken Noodle Soup, I thought the lady had lost her mind. It does sound a little “nutty” right? I promise you this is delicious! The peanut butter gives the soup a kind of woodsy, smoked flavor. Not too over powering but just enough to make you say “Hmm, what is that extra something?”
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Nut Your Average Chicken Noodle Soup
What you’ll need:
- 8 cups chicken broth
- 2 cups diced, cooked chicken meat (can substitute w/ canned to save time)
- 6 cups frozen mixed veggies (your choice)
- 2 cloves garlic, minced (1T minced from jar)
- 1/2 cup Peter Pan Peanut Butter
- 1 tablespoon chopped fresh parsley
- salt & pepper to taste
*IF you have the time you can replace the frozen veggies with fresh ones.
How to do it:
- In a large stock pot, combine the broth, chicken.
- Bring the soup to a boil, and then reduce heat to medium. (If meat is precooked you won’t need to boil just heat through.)
- Add veggies & cook for about 10 minutes, till vegetables are tender.
- Add veggies and garlic and simmer 8 minutes.
- Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.