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Ingredients

1 ½ 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 ½ cup chopped scallions, or to taste ½ cup chopped fresh parsley, or to taste salt and ground black pepper to taste 2 cups cubed, cooked chicken, or as desired

Nutrition Info

156.9 calories carbohydrate: 16.5 g cholesterol: 26.8 mg fat: 4.9 g fiber: 2.5 g protein: 12.3 g saturatedFat: 1.2 g servingSize: - sodium: 567.8 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

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.
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.
Divide chicken among 4 serving bowls. Pour soup over chicken to serve.

8 cups

This is a summery light soup. Chicken can be substituted with boiled egg, amaranth with spinach, and garlic scapes with regular garlic.