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Creamy Potato and Chicken Soup

This recipe makes quite a bit of soup.  It’s great for a busy time, and it is easy!  Eat some now, and freeze some for later.


3/4 stick butter (for a lower fat option, use 2 T extra virgin olive oil)
1/2 onion diced (or 1 small onion)
4 carrots diced
3 stalks celery diced
6 cans chicken broth
2 cups water
2 32oz packs frozen hash brown (diced) potatoes
2 cans cream of chicken
1 Rotisserie chicken
1 pint half & half (or heavy cream or skim milk – matter of preference)
salt/pepper to taste

Melt butter on medium high and cook carrots and celery for about 4 minutes.  Add onions and cook for 5 more minutes.  Add chicken broth and water, and bring to a boil. Add diced potatoes and drop to medium high.  Stir in cream of chicken and add shredded rotisserie chicken.  Heat thoroughly.  Remove from heat, and add milk.  (If you like your soup thicker, eliminate the 2 cups of water).

2 Comments Post a comment
  1. Hey Suzanne, this sounds great! How much did it end up making? Basically a big stock pot?

    September 18, 2011
    • Yes, Becky. It made about 3 meals for us (not including the two little ones), and I froze the other half. You could easily cut the recipe in half.

      September 18, 2011

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