Source: Smucker's

Chicken and vegetables are enhanced with peanut butter in this savory soup.

Servings

2.0
2 tbsp  canola corn oil 1.0
1 cup  fresh chopped onion 1.5
1 1/2 cup  sliced carrots 1.5
1 1/2 cup  fresh chopped celery 2.0
2 tsp  minced garlic 2.0
2 oz  Pillsbury BEST® All Purpose Flour 29.0
29 oz  low sodium chicken broth 0.5
0 1/2 cup  Smucker's® Creamy Natural Peanut Butter 1.0
1 tbsp  fresh lemon juice 2.0
2 cup  prepared roasted chicken 1.0
1 tsp  salt and pepper 2.0
2 tbsp  chopped parsley 0.25
0 1/4 cup  peanuts

1. HEAT oil in 4-quart saucepan over medium heat. Saute onion, carrots, celery and garlic until vegetables begin to soften. Sprinkle with flour; stir to coat well.
2. STIR in chicken broth, peanut butter and lemon juice. Bring to a boil; reduce to a simmer. Stir to blend in peanut butter. Add chicken; heat through. Season to taste with salt and pepper.
3. To serve: STIR parsley into hot soup just before serving. Garnish with chopped peanuts, if desired.