chicken, potato and garden veggie soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 247.6
  • Total Fat: 8.2 g
  • Cholesterol: 32.0 mg
  • Sodium: 469.5 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 6.3 g
  • Protein: 10.4 g

View full nutritional breakdown of chicken, potato and garden veggie soup calories by ingredient
Submitted by:

Introduction

Recipe inspired by some of my fresh garden veggies Recipe inspired by some of my fresh garden veggies
Number of Servings: 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

Tips

serve with crusty bread.


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.

Rate This Recipe