Green Amaranth and Chicken Soup Recipe

Green Amaranth and Chicken Soup Recipe

  • 1 1/2 quarts chicken stock
  • 1 tablespoon olive oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 potatoes, chopped
  • 1 bay leaf
  • 3 cups chopped amaranth leaves
  • 3 garlic scapes
  • 1/2 cup chopped scallions, or to taste
  • 1/2 cup chopped fresh parsley, or to taste
  • salt and ground black pepper to taste
  • 2 cups cubed, cooked chicken, or as desired
  1. 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.
  2. 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.
  3. Divide chicken among 4 serving bowls. Pour soup over chicken to serve.
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