Chicken Potato And Mushroom Soup Food

CHICKEN AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
• Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

CHICKEN, POTATO AND MUSHROOM SOUP

Steps:

• 1. Place thighs and water in soup pot and bring to a boil. Reduce heat to simmer and cover pan. Cook for 20 minutes. Remove thighs to a bowl to cool. Leave water in pan.
• 2. Add onion, mushrooms, carrots, garlic and bouillon to pot. Simmer, covered and vegies are soft.
• 3. Remove skin from thighs and discard. Remove meat from bones and chop. Discard bones.
• 4. Cube potato into bite size pieces and add to pot. Cook 20 more minutes.
• 5. Stir in cooked chicken and cream and bring back to heat. Season to taste.
• 6. Serve with a crusty bread.

CREAMY CHICKEN AND POTATO BAKE

Steps:

• Preheat the oven to 375 degrees. Spray casserole dish with non stick cooking spray, set aside.
• Cut the chicken breast into large chunks. Place in casserole dish.
• Top the chicken with the quartered potatoes and carrots.
• Combine the cream cheese, evaporated milk, cream of chicken soup, ranch mix and half the shredded cheese in a medium sauce pan. Place over medium high heat and whisk until smooth.
• Pour cream mixture over the top of the potatoes. Finish with the remaining shredded cheese. Cover tightly with foil. Bake in preheated oven for 1 hour 30 minutes.
• Remove foil, place under broiler for 4-6 minutes until the top of the casserole is golden brown. Watch it carefully so it doesn't burn, you just want it to get all golden and toasty!
• Allow to rest 15-20 minutes before serving.

CHICKEN W/CREAM OF MUSHROOM & POTATOES

Steps:

• cut up potatoes into medium size pieces.
• in bowl combine 2 cups of water with 2 cans of the soup.
• mix.
• place potatoes in baking dish.
• pour mushroom soup mixed with water on top of potatoes.
• place chicken on top of potatoes after the soup.
• broil for about 40 minutes or until potatoes are soft.
• (chicken should be done at same time)* you can also cook the potatoes first, when they seem half way done, then add the chicken to cook and soup.
• Your chicken will be more juicy, and not so well done.
• I cook it all the same time, I like my chicken dry.

CREAMY CHICKEN MUSHROOM POTATO SOUP

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.