Best Creamy Rotisserie Chicken Potato Soup Recipes

CREAMY CHICKEN POTATO SOUP

Creamy Chicken Potato Soup image

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Steps:

In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CREAMY ROTISSERIE CHICKEN & POTATO SOUP

Creamy Rotisserie Chicken & Potato Soup image

Make and share this Creamy Rotisserie Chicken & Potato Soup recipe from Food.com.

Provided by Walmart

Categories Chicken

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

Ingredients

1 large russet potato, peeled & cubed
1 (10 1/2 ounce) can 98% Fat Free Campbell's Cream of Celery soup
1 cup PictSweet Frozen 3 Pepper & Onion Blend
3 cups chicken broth
2 cups rotisserie chicken, shredded

Steps:

In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes.
This dish was created by Walmart Mom, Heather Batts.
Tips.
Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.

ONE-POT CREAMY CHICKEN POT PIE PASTA

One-Pot Creamy Chicken Pot Pie Pasta image

Betty knows chicken pot pie, and this simple and comforting one-pot version is sure to be your new favorite. We swapped pasta for pie crust and the stovetop for the oven, and the result is a quick and easy dinner your family will adore.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 carton (32 oz) Progresso™ chicken broth
4 1/4 cups uncooked wide egg noodles (8 oz)
2 cups shredded cooked chicken
2 cups frozen mixed vegetables
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup half-and-half
2 tablespoons chopped Italian (flat-leaf) parsley, if desired

Steps:

In 4- to 5-quart Dutch oven, add chicken broth, egg noodles, chicken, mixed vegetables, thyme, salt and pepper (ingredients will sit above liquid).
Heat to boiling. Reduce heat to medium; simmer uncovered 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed and pasta is tender.
Stir in half-and-half, and continue cooking 1 to 2 minutes or until heated through. Top with parsley.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 2 g, TransFat 0 g