Quick Chicken and Potato Soup

Serves 4
Time 40 min

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    2 cupslow-sodium gluten-free chicken broth
    1 smallleek, chopped
    4 mediumyellow finn potatoes, 1 grated, 3 cut into small cubes
    2 clovesgarlic, finely chopped
    3/4 poundchicken tenderloins, cut into 1-inch pieces
    1/4 teaspoonpaprika
    1/4 teaspooncoarse salt
    2stalks celery, thinly sliced
    1 cupfrozen 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

Serving Size

Calories

400

Total Fat

8g

Saturated Fat

1.5g

Cholesterol

30mg

Sodium

810mg

Total Carbohydrate

60g

Dietary Fiber

8g

Total Sugars

7g

Protein

23g

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.