Potato Soup
Advertisement
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)
Instructions
- 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
| Calories | 225 |
|---|---|
| Protein | 10 g |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 13 mg |
| Sodium | 38 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations