Creamy Chicken Potato SoupCreamy Chicken Potato Soup

This the kind of cold-weather comfort food you like to come home to find already simmering, but is fast enough to make on a whim.

2-3 potatoes, peeled and chopped in pieces of various edible sizes
2-3 carrots, peeled and sliced in thin discs
2-3 chicken breasts, frozen or fresh
2 10 oz. cans cream of chicken soup
1 15 oz. can of whole kernel corn (optional)
1 tbsp butter or margarine
A sprinkle of parsley flakes (for color)
Salt and pepper to taste

Put the potatoes, carrots, butter, and chicken in a large saucepan and add just enough water to cover them.  Boil until the potatoes are nearly soft and shred the chicken.  Add the soup, corn, parsley, salt and pepper (and more water if it is too thick for your taste.) and simmer until ingredients are soft and soup is attractively creamy, which doesn't take long.  Serve hot with saltine crackers.  Feeds 3-4 people.

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