Ingredients
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3 -4 cups cooked chicken
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2 carrots, scraped and sliced diagonally
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2 stalks celery, sliced diagonally
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1/2 cup chopped onion
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2 garlic cloves, minced
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2 tablespoons peanut oil
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6 cups chicken broth
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1 (14 ounce) can light coconut milk
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1/4-1/2 teaspoon dry crushed red pepper
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1 medium baking potato, peeled and diced
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3/4 cup chunky peanut butter
Instructions
- Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
- Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.