Creamy Chicken Soup
This soup is a great way to use up leftover chicken or a rotisserie chicken. You could even use leftover turkey and make a hearty day after Thanksgiving soup.
Servings: 6
Ingredients
- 1 T butter
- ½ C diced sweet onion
- ¾ C diced carrot
- 2 C chopped cooked chicken
- 14.5 oz can diced potato drained
- 15 oz can corn drained
- ½ teaspoon dry Italian seasoning
- ¼ teaspoon black pepper freshly cracked
- 10 ½ oz can cream of potato soup condensed
- 10 ½ oz can cream of chicken soup condensed
- 2 C chicken broth
- 1 ½ C milk
Optional garnishes
- chopped crispy bacon
- chopped green onion
- shredded cheddar cheese
Instructions
- Melt butter in a pot over medium heat. Add onion and carrot to pot and cook just until onion starts to soften, about 5 minutes, stirring occasionally.
- To the pot, add chicken corn, diced potatoes, Italian seasoning, black pepper, cream of potato soup, cream of chicken soup, broth and milk. Stir well.
- Cook, stirring occasionally, over medium to medium low heat (it should bubble a little but not boil) for 15 minutes.
- Taste and adjust for salt and pepper.
- Garnish with chopped green onion, bacon or cheddar cheese if desired before serving.