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


  • 8
    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


  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.

Printable Recipe Card

About Creamy Chicken Mushroom Potato Soup

Course/Dish: Chicken Soups
Main Ingredient: Seafood
Regional Style: American

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