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



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


  • 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.

  • 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; 4.9 g total fat; 27 mg cholesterol; 568 mg sodium. 16.5 g carbohydrates; 12.3 g protein; Full Nutrition