Saturday, March 26, 2011

Boog's Get Well Soon Soup

1 tbsp. olive oil
1 boneless skinless chicken breast
1 tbsp. butter
1 med. onion
1 lg. carrot
1 rib celery
1/2 red bell pepper
1 tbsp. flour
3 c. water
3 tsp. chicken bouillon
2/3 c. natural (no sugar added) creamy peanut butter
1 c. coconut milk

Cut chicken into bite sized pieces. Chop vegetables finely. Heat olive oil in large skillet over med. high heat. Add chicken pieces and cook until done. Remove from pan and keep warm. Melt butter in heated pan and add vegetables. Saute until onion is translucent. Stir in flour, mix to coat. Add water and chicken bouillon (or chicken stock, if preferred). Bring to gentle boil and whisk in peanut butter and coconut milk. Return to gentle boil until desired consistency.

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