chicken, potato and garden veggie soup

Name: chicken, potato and garden veggie soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: Shredded Dark meat from a roast chicken- about 1 cup; 1 TBSP olive oil; 1/2 large onion diced; 3 stalks celery diced; 4 carrots sliced; 6 cloves garlic sliced; 2 leeks sliced in rings; 4 red potatoes peeled and diced; 1 bundle swiss chard separate stems and leaves chop; 1/4 c butter; 1/4 c flour; 1 tsp salt; 1 tsp black pepper; 1/2 tsp red pepper flakes; 2 cups almond milk

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 10

Ingredients

Shredded Dark meat from a roast chicken- about 1 cup1 TBSP olive oil1/2 large onion diced3 stalks celery, diced4 carrots sliced6 cloves garlic, sliced2 leeks sliced in rings4 red potatoes, peeled and diced1 bundle swiss chard, separate stems and leaves, chop1/4 c butter1/4 c flour1 tsp salt1 tsp black pepper1/2 tsp red pepper flakes2 cups almond milk

Directions

In a heavy bottomed stock pot add Olive oil, onion, celery, carrots, garlic, and leeks. Sprinkle with salt. Cook over medium heat until veggies are softened and starting to caramelize on the bottom of the pot. Add chicken, and butter. Stir until butter is melted. Add flour. stir until flour coats everything. Add water, potatoes, herbs and peppers. Simmer until potatoes are tender. Pour almond milk into a separate bowl. Add ladles of hot broth into milk, stirring constantly until the milk is hot. Add milk mixture to pot. Taste for salt, and adjust as needed.

Serving Size: 10 2 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user SARAHKM76.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving