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Ingredients30 m servings 157 cals
Original recipe yields 8 servings (8 cups)
- 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.
Per Serving: 157 calories; 4.9 g fat; 16.5 g carbohydrates; 12.3 g protein; 27 mg cholesterol; 568 mg sodium. Full nutrition