Chicken, Rice and Potato Soup
If you are after a recipe that will stick to your ribs on a cold day, this is it.
Prep time
10 mCook time
40 mTotal time
50 mServings
–6+Original recipe yields:
6 servings (1 1/2 cup per serving)
Ingredients
| 1 cup | onion, chopped | |
| 1 tbsp | garlic, finely chopped | |
| 1 tbsp | vegetable oil | |
| 0.25 lb | chicken, thawed, cut up, and skin removed from each piece | |
| 4 cups | water | |
| 6 small | red potatoes, chopped | |
| 0.25 cup | white rice, uncooked | |
| 0.5 tsp | chili powder | |
| 1 cup | green peas (or ½ can, about 8 ounces, low-sodium green peas) | |
| 0.5 tsp | cayenne or jalapeño chilies, diced (if you have it) | |
| 0.5 cup | fresh parsley or cilantro, chopped (if you have it) | |
| 0.5 tsp | salt | |
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Directions
- Pour a small amount of oil into a large pot and put it over medium to high heat.
- Put your garlic and onions inside. Stir them in the oil for 5 minutes.
- Now, add the chicken. Continue cooking for 5 minutes.
- Once the chicken has been browned, you can stir in the potatoes, water, rice and chili powder.
- Raise the heat to a boil. Continue to boil for 15 more minutes.
- Drop the heat. Stirring occasionally, cook for 15-20 minutes more.
- Pour the peas in along with the cayenne (optional) and jalapeno chilies (optional). Continue cooking for 8 minutes.
- Take the pot off the stove. Add cilantro (optional) and parsley (optional).
- Stir one more time and cover.
- Wait 5 minutes and then serve.
Recipe Notes
Be sure the chicken’s internal temperature reaches the minimum safe 165 degrees Fahrenheit.Course:
Preparation:
Nutrition Facts
Amount per serving ( total)
| % Daily Value* | |||
| Calories | 180 kcal | ||
| Total Fat | 3.3 g | ||
| Saturated Fat | 0.3 g | ||
| Trans Fat | 0 g | ||
| Cholesterol | 12 mg | ||
| Sodium | 264 mg | ||
| Total Carbs | 31 g | ||
| Dietary Fiber | 3.6 g | ||
| Total Sugars | 3.3 g | ||
| Protein | 7.8 g | ||
| Vitamin A, RAE | 29 μg | ||
| Vitamin B1 | 0.17 mg | ||
| Vitamin B2 | 0.09 mg | ||
| Vitamin B3 | 3.38 mg | ||
| Vitamin B5 | 0.72 mg | ||
| Vitamin B6 | 0.44 mg | ||
| Vitamin B9 | 42.9 μg | ||
| Vitamin B12 | 0.04 μg | ||
| Choline | 40 mg | ||
| Vitamin C | 23 mg | ||
| Vitamin D | 0 IU | ||
| Vitamin E | 0.7 mg | ||
| Vitamin K | 84.3 μg | ||
| Calcium | 48 mg | ||
| Iron | 2 mg | ||
| Potassium | 742 mg | ||
| Phosphorus | 143 mg | ||
| Magnesium | 46 mg | ||
| Zinc | 0.9 mg | ||
| Selenium | 7.3 μg | ||
| Copper | 0.24 mg | ||
| Manganese | 0.36 mg | ||
* The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.