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.