Creamy Chicken Mushroom Potato Soup

Linda Pulley

By
@Linda619

This recipe is a family favorite. Good for any day of the week but especially on rainy or cold days.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
20 Min
Cook:
2 Hr 30 Min
Method:
Bake

Ingredients

8
chicken thighs
26 oz
can of cream of mushroom soup
26 oz
can of cream of chicken soup
4 medium
potatoes
1 c
chopped grean onions
1 c
chopped carrots
1 c
oil

Step-By-Step

1In a large pot, empty both cans of soup. Fill one of the cans with water and empty into the pot. Stir and set aside.

2In a large skillet heat oil over medium high heat. Add chicken thighs and brown on both sides. When done , add the chicken to the soup pot mixture.

3Stir well and cover with lid. Cook over medium heat for an hour stirring every 15 minutes.

4After an hour peel and dice potatoes. Also add your carrots or whatever vegetable you prefer. (You don't have to use the same as me)

5Cover and cook for an additional 1 to 1 1/2 hours stirring frequently. Serve with rice or over rice. Or you can butter some rolls and dip.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy