Asian Peanut Chicken Soup

• 2 tablespoons Crisco Canola Oil and Omega-3 DHA
• 1 cup yellow onion coarsely chopped
• 1 teaspoon gingerroot grated fresh
• 2 teaspoons minced garlic
• 2 tablespoons Pillsbury BEST All Purpose Flour
• 29 ounces reduced sodium chicken broth
• 1/3 cup Smucker's Natural Creamy Peanut Butter stirred
• 1/2 teaspoon lime juice
• 1 teaspoon reduced sodium soy sauce
• 1/4 teaspoon pepper
• 2 cups cooked chicken chopped
• 2 green onions sliced diagonally
• 2 tablespoons chopped cilantro finely
• 1/4 pound rice noodles uncooked pad thai, 2 cups cooked, cooked according to package directions

1. HEAT oil in 4-quart saucepan over medium heat. Saute onion, gingerroot and garlic until vegetables begin to soften. Sprinkle with flour; stir to coat well.
2. STIR in chicken broth, peanut butter, lime juice, soy sauce and pepper. Bring to a boil; reduce to simmer. Stir to blend in peanut butter. Add chicken; heat through.
3. To serve: STIR green onion, cilantro and cooked noodles into hot soup, just before serving.

canola oil, yellow onion, gingerroot, garlic, flour, chicken broth, butter, lime juice, soy sauce, pepper, chicken, green onions, cilantro finely, rice noodles

Taken from www.yummly.com/recipe/Asian-Peanut-Chicken-Soup-2663649 (may not work)