Chicken and Potato Soup Recipe

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
258 cal
13%

Carbs
29.1 g
9%

Based on a 2,000 calorie diet

Reviews (35)

Rate This Recipe

littlehemmy

Feb. 20, 2008

"Awesome soup, but with a few modifications: substitute cream for milk, 4 cups of chicken broth for water, and add one can of cream of mushroom soup. Also add kosher salt and lots of pepper, and onion..." See more powder and garlic powder. I added chopped celery and leeks as well, and omitted the peas. Definitely be sure to simmer this soup for a while so that the potatoes can get mealy- this thickens the soup nicely. My whole family loved this soup and went back for seconds!"

Aliza

Oct. 21, 2007

"This soup was easy to make and truly delicious. U can vary the thickness of the soup by controlling the amount of water and milk. It was very soothing and satisfying. A must make!..." See more"

LILGRANNYMAC

Dec. 3, 2004

"i have been making this for a while now but i use a bag of frozen mixed vegs. instead of canned veg and add a can of cambells cream of mushroom and cream of celery soup to richen the broth. its relly ..." See moregood and a hearty soup ( stew ) thanks"

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