Potato-Soup_fixed
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 Servings

Ingredients

1 cup onion
chopped
1 tablespoon garlic
finely chopped
1 tablespoon vegetable oil
1/4 pound chicken
thawed
cut up
and skin removed from each piece
4 cups water
6 small red potatoes
chopped (or 1 can
about 15 ounces
low-sodium sliced potatoes)
1/4 cup white rice
uncooked (or brown rice)
1/2 teaspoon chili powder (or paprika)
1 cup peas (or 1/2 can
about 8 ounces
low-sodium green peas)
1/2 teaspoon cayenne or jalapeño chilies
diced (optional)
1/2 cup fresh parsley or cilantro
chopped (optional)

Steps

In a large pot, brown onion and garlic in oil over medium to high heat for 5 minutes.
Add chicken to pot and brown for about 5 minutes.
Add water, potatoes, rice, and chili powder to pot.
Bring pot to a boil, and cook for 15 minutes.
Lower heat and cook for about 15 to 20 minutes. Stir pot every 10 minutes.
Add peas and cook for about 8 minutes. If using cayenne or jalapeño chilies, add that too. Mix well.
Remove pot from heat. If using parsley or cilantro, add that now.
Mix well and cover for 5 minutes. Serve hot.

Nutrition Facts

Nutrients Amount
Total Calories 225
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 13 mg
Sodium 38 mg
Carbohydrates 40 g
Dietary Fiber 5 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 10 g
Vitamin D 0 mcg
Calcium 48 mg
Iron 2 mg
Potassium 947 mg

A Harvest of Recipes with USDA Foods
USDA Food Distribution Program on Indian Reservations

U.S. Department of Agriculture. MyPlate Kitchen Website. Potato Soup. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.