Heat oil in a large pot, Saute onion, carrot, celery and green/red pepper for 10 minutes. Stir in 3 cups of the chicken stock, whisk the flour into the other 2 cups and mix into the pot. Stirring frequently, heat to boiling.
Add peanut butter and simmer 15 minutes. Add tomatoes, chicken meat and milk. Season to taste and simmer additional 30 minutes.
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|Serving Size: 1 Serving (630g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 316 (56%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 97.2mg||30 %|
|Sodium 716.7mg||25 %|
|Potassium 1007.6mg||27 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 23.5g|
|Protein 37.8g||54 %|
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Calories per serving: 567
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