Serves 6
231 cal · 60 min
Potato Soup with Chicken and Rice
Recipe GLPRe3ac8c6e133467
A warm and comforting one-pot soup featuring tender chicken, hearty potatoes, and rice in a light broth. This satisfying dish is flavored with garlic, onion, and warm spices, then finished with fresh peas and optional fresh herbs for brightness.
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Ingredients
1 tablespoon vegetable oil
1 cup onion, chopped
1 tablespoon garlic, finely chopped
1/4 pound boneless, skinless chicken breast, cut into bite-sized pieces
4 cups water
6 small red potatoes, diced
1/4 cup uncooked white rice
1/2 teaspoon chili powder
1 cup fresh or frozen peas
1/2 teaspoon cayenne pepper or diced jalapeño, optional
1/2 cup fresh parsley or cilantro, chopped, optional
Directions
Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onion and garlic, stirring frequently until softened and lightly golden, about 5 minutes.
Add the diced chicken pieces to the pot and cook, stirring occasionally, until the chicken is no longer pink on the outside and begins to brown, about 5 minutes.
Pour in the water and add the diced potatoes, uncooked rice, and chili powder. Stir well to combine.
Bring the soup to a boil, then continue cooking for 15 minutes without stirring.
Reduce the heat to medium-low and simmer for 15 to 20 minutes, stirring gently every 10 minutes to prevent sticking and ensure even cooking. The rice should be tender and the chicken should reach an internal temperature of 165°F when checked with a meat thermometer.
Add the peas to the pot and stir well. If using cayenne pepper or diced jalapeño for extra heat, add it now.
Simmer for an additional 8 minutes until the peas are heated through and all vegetables are tender. Check that the chicken has reached 165°F internally.
Remove the pot from heat. Stir in the fresh parsley or cilantro if desired.
Cover the pot and let it rest for 5 minutes to allow flavors to meld.
Ladle the hot soup into bowls and serve immediately.
