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semi-homemade creamy chicken soup (stove top)

(2 ratings)
review
sokygal avatar
Private Recipe by
Teresa G.
@sokygal
Here, KY

One cold and blustery day, I was craving something warm and comforting for lunch. I was thinking of one of my favorite comfort foods - chicken pot pie. Then I remembered the homemade chicken broth in the refrigerator, which needed to be used as soon as possible. Well, this was the result. It's my own easy, delicious, warm and very comforting soup, that tastes similar to chicken pot pie. Yum!

(2 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For semi-homemade creamy chicken soup (stove top)

  • 6 c
    chicken broth
  • 1/2 tsp
    grill mates chicken rub (mccormick's or similar)
  • 1/2 tsp
    garlic and herb seasoning
  • 1/2 pinch
    ground white pepper
  • 1 Tbsp
    finely chopped sweet onion (heaping)
  • 3 md
    potatoes, peeled and medium/medium small diced
  • 1/2 c
    sliced carrots
  • 1 can
    condensed cream of chicken soup
  • 1 can
    condensed cream of onion soup
  • 1 can
    cooked chicken breast chunks (12.5 oz.), drained & chopped (juice reserved)
  • 1/2 c
    frozen green peas
  • pinch
    salt and/or pepper, to taste

How To Make semi-homemade creamy chicken soup (stove top)

  • 1
    *NOTES: 1. None of the products used are low-sodium, therefore extra salt is usually not required. 2. If using homemade broth or a combination of store-bought and homemade chicken broth, extra salt may be required. 3. The reserved juice from the canned chicken may be used, at any point in the recipe, if thinner soup is desired. 4. Roasted or poached chicken may be used instead of canned.
  • 2
    To a soup pot or dutch oven over medium-high heat, add broth, chicken rub seasoning, garlic herb seasoning, white pepper, chopped onion, diced potatoes and sliced carrots.
  • 3
    Bring to a boil, reduce heat and simmer approximately 12 minutes, stirring occasionally, until vegetables are just tender.
  • 4
    While vegetables are cooking, mix the soups together in a medium bowl.
  • 5
    When vegetables are tender, reduce heat to very low. Use a ladle, or coffee mug, to scoop some of the broth (NO veggies) into bowl containing the condensed soups; stir well; repeat gradually adding broth and stirring until creamy and well diluted (takes about 2 cups broth.)
  • 6
    Slowly pour mixture into pot with cooked vegetables; stir gently to combine. Increase heat to medium/medium-high.
  • 7
    Add drained, chopped chicken and frozen green peas; stir gently while returning to low boil.
  • 8
    Simmer over medium-low heat for 3 minutes, stirring occasionally. Taste for seasoning; add salt and/or pepper as desired.
  • 9
    Serve hot. Cover and refrigerate leftovers. May be frozen and reheated. Recipe may be doubled.
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