Creamy Chicken Mushroom Potato Soup

Linda Pulley


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


★★★★★ 1 vote

20 Min
2 Hr 30 Min


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

How to Make Creamy Chicken Mushroom Potato Soup


  • 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.

Printable Recipe Card

About Creamy Chicken Mushroom Potato Soup

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

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