creamy chicken mushroom potato soup

How To Make creamy chicken mushroom potato soup

• 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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