chicken, potato and garden veggie soup

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

serve with crusty bread.

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.