Near East Peanut Chicken Soup
|Olive oil||2 Tablespoon|
|Onions||2 Medium, chopped|
|Garlic||4 Clove (20 gm), mashed|
|Bell peppers||2 Large, chopped (red or green variety)|
|Canned tomatoes||28 Ounce, coarsely chopped|
|Chicken stock/Broth||8 Cup (128 tbs)|
|Black pepper||1⁄4 Tablespoon|
|Crushed hot pepper flakes||1⁄4 Teaspoon|
|Uncooked long grain rice||1⁄2 Cup (8 tbs)|
|Chopped cooked chicken||1 1⁄2 Cup (24 tbs)|
|Smoooth unsalted sugarless peanut butter||2⁄3 Cup (10.67 tbs)|
In a large saucepan heat the oil and saute the onions, garlic, and peppers.
Add the tomatoes, stock, pepper, and hot pepper flakes.
Simmer the soup uncovered over low heat for about 1 hour.
Add the rice and chicken and simmer for 20 minutes or until the rice is tender.
Whisk in the peanut butter and mix until completely smooth.
Heat the soup through.
Thin with more chicken stock, if desired.
Serving size: Complete recipe
Calories 3024 Calories from Fat 1195
% Daily Value*
Total Fat 139 g214.1%
Saturated Fat 26.5 g132.3%
Trans Fat 0 g
Cholesterol 57.6 mg19.2%
Sodium 4589.2 mg191.2%
Total Carbohydrates 305 g101.8%
Dietary Fiber 39.2 g156.8%
Sugars 70.1 g
Protein 168 g335.8%
Vitamin A 152.4% Vitamin C 674.6%
Calcium 60.8% Iron 125.1%
*Based on a 2000 Calorie diet