This is a summery light soup. Chicken can be substituted with boiled egg, amaranth with spinach, and garlic scapes with regular garlic.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Yield:
8 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock to a boil in a stockpot. Heat olive oil in a skillet over medium heat. Add carrot and onion; cook and stir until onion is translucent, 5 to 7 minutes. Scrape carrot and onion into to stock.

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  • Stir potatoes and bay leaf into stock; cook and stir until potatoes begin to soften, 10 to 15 minutes. Stir amaranth leaves and garlic scapes into stock; continue to cook and stir until soup flavors have melded and potatoes can be easily pierced with a fork, 5 to 10 minutes more. Stir scallions, parsley, salt, and pepper into soup.

  • Divide chicken among 4 serving bowls. Pour soup over chicken to serve.

Cook's Note:

Vegetable stock can be substituted for the chicken stock, if desired.

Nutrition Facts

157 calories; protein 12.3g 25% DV; carbohydrates 16.5g 5% DV; fat 4.9g 8% DV; cholesterol 26.8mg 9% DV; sodium 567.8mg 23% DV. Full Nutrition
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