INGREDIENTS
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10 3/4 ounces can Campbells cream of potato soup
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10 1/2 ounces can single strength chicken broth
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2 cans creamed corn
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2 chicken breasts
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3 celery stalks, sliced thin
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1 large onion, chopped
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3 scallions (tops and bottoms), sliced
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3 medium carrots, sliced
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2 cloves garlic, smashed and minced
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1/2 teaspoon thyme
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Salt and pepper, to taste
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1 cup milk or cream
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1 cup instant potato flakes
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1/4 cup minced parsley