Meals Matter

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Contributed By: wzj8xw
wzj8xw

A smooth, hearty soup that fills you up on a frosty autumn evening. Kids like the hint of peanut butter!

Ingredients

2 tablespoons Olive oil

4 Boneless, skinless chicken breasts, cut into 1 by 1/2 inch strips

1/2 cup Chopped celery

1 cup Chopped onion

1/4 cup Peanut butter

1 teaspoon Dried sage

1/2 teaspoon Dried thyme

2 tablespoons Curry powder

2 teaspoons Salt

4 cups Chicken broth

1 (15 oz) can Pumpkin (NOT pie filling)

1 cup Shredded pepper-jack or Monterey Jack cheese (reduced fat)

Chopped peanuts for garnish

Thyme sprigs for garnish

Preparation

In a large saucepan or stock pot, heat the olive oil over medium heat. Add chicken, onion and celery, and saute until chicken is cooked through and onions are softened, about 5 minutes. Add peanut butter, and stir until evenly distributed..

Stir in seasonings, broth, pumpkin and cheese. Simmer for 30 minutes. Serve garnished with chopped peanuts and small sprigs of thyme.

Cook's Notes

Serves 4-6.
You can make this soup ahead of time and refrigerate or freeze it. Reheat before serving.

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