CREAMY CHICKEN MUSHROOM POTATO SOUP
This recipe is a family favorite. Good for any day of the week but especially on rainy or cold days.
Provided by Linda Pulley
Categories Chicken Soups
Time 2h50m
Number Of Ingredients 7
Steps:
- 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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