Green Amaranth and Chicken Soup

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

Step: 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.

Step: 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.

Step: 3

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

Per Serving: 157 calories; protein 12.3g; carbohydrates 16.5g; fat 4.9g; cholesterol 26.8mg; sodium 567.8mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.