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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.
Ingredients
  • 2 cups low-sodium 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.

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.
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  • 2 cups low-sodium 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.