Creamy Chicken Mushroom Potato Soup

★★★★★ 1 Review
Linda619 avatar
By Linda Pulley
from San Diego, CA

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

serves 6
prep time 20 Min
cook time 2 Hr 30 Min
method Bake


  • 8
    chicken thighs
  • 26 oz
    can of cream of mushroom soup
  • 26 oz
    can of cream of chicken soup
  • 4 md
  • 1 c
    chopped grean onions
  • 1 c
    chopped carrots
  • 1 c

How To Make

  • 1
    In a large pot, empty both cans of soup. Fill one of the cans with water and empty into the pot. Stir and set aside.
  • 2
    In 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.
  • 3
    Stir well and cover with lid. Cook over medium heat for an hour stirring every 15 minutes.
  • 4
    After 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)
  • 5
    Cover 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.

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