semi-homemade creamy chicken soup (stove top)

How To Make semi-homemade creamy chicken soup (stove top)

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  Step 1
  *NOTES: 1. None of the products used are low-sodium, therefore extra salt is usually not required. 2. If using homemade broth or a combination of store-bought and homemade chicken broth, extra salt may be required. 3. The reserved juice from the canned chicken may be used, at any point in the recipe, if thinner soup is desired. 4. Roasted or poached chicken may be used instead of canned.
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  Step 2
  To a soup pot or dutch oven over medium-high heat, add broth, chicken rub seasoning, garlic herb seasoning, white pepper, chopped onion, diced potatoes and sliced carrots.
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  Step 3
  Bring to a boil, reduce heat and simmer approximately 12 minutes, stirring occasionally, until vegetables are just tender.
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  Step 4
  While vegetables are cooking, mix the soups together in a medium bowl.
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  Step 5
  When vegetables are tender, reduce heat to very low. Use a ladle, or coffee mug, to scoop some of the broth (NO veggies) into bowl containing the condensed soups; stir well; repeat gradually adding broth and stirring until creamy and well diluted (takes about 2 cups broth.)
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  Step 6
  Slowly pour mixture into pot with cooked vegetables; stir gently to combine. Increase heat to medium/medium-high.
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  Step 7
  Add drained, chopped chicken and frozen green peas; stir gently while returning to low boil.
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  Step 8
  Simmer over medium-low heat for 3 minutes, stirring occasionally. Taste for seasoning; add salt and/or pepper as desired.
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  Step 9
  Serve hot. Cover and refrigerate leftovers. May be frozen and reheated. Recipe may be doubled.
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