Soup

chicken, potato and garden veggie soup is for Soup.

chicken, potato and garden veggie soup takes 20 minutes to prepare.

chicken, potato and garden veggie soup takes 20 minutes to cook.

chicken, potato and garden veggie soup makes 10 servings.

The ingredients for chicken, potato and garden veggie soup are:

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

Here is how you make chicken, potato and garden veggie soup:

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 servingsNumber of Servings: 10Recipe submitted by SparkPeople user SARAHKM76.

The nutritional information for chicken, potato and garden veggie soup is:

• 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