Quick Chicken and Potato Soup

Quick Chicken and Potato Soup

Serves 4
Yellow finn potatoes are a terrific all-purpose potato with pale yellow flesh and a creamy, buttery texture when cooked. If they are hard to find, Yukon Gold or other smooth-skinned potatoes will do the trick.
Ingredients: 
  • 2 cups unsalted gluten-free chicken broth
  • 1 small leek, chopped
  • 4 medium yellow finn potatoes, 1 grated, 3 cut into small cubes
  • 2 cloves garlic, finely chopped
  • 3/4 pound chicken tenderloins, cut into 1-inch pieces
  • 1/4 teaspoon paprika
  • 1/4 teaspoon coarse salt
  • 2 stalks celery, thinly sliced
  • 1 cup frozen peas
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Method: 
Combine broth and 2 cups water in a medium pot and bring to a boil over medium heat. Add leek, grated potato, garlic, chicken, paprika and salt, return to a boil, cover and reduce heat to medium low. Simmer for 10 minutes. Add cubed potatoes and celery and simmer for 15 minutes more, until the potatoes are tender. Add peas, remove pot from heat and set aside, covered, for 5 to 10 minutes. Ladle soup into bowls and serve.
Nutritional Info: 
Per Serving: 400 calories (70 from fat), 8g total fat, 1.5g saturated fat, 30mg cholesterol, 810mg sodium, 60g carbohydrates, (8 g dietary fiber, 7g sugar), 23g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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