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2 (10-ounce) cans cream of chicken condensed soup
4 cups low-sodium chicken broth
2 medium peeled potatoes, chopped, or 2 cups packaged chopped potatoes
2-3 medium carrots, chopped, or 1 cup packaged chopped carrots
3 medium stalks celery, chopped, or 1 cup packaged chopped celery
1 small yellow onion, chopped, or 1/2 cup packaged chopped yellow onions
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces Soules Kitchen Oven Roasted Diced Chicken
1 cup shredded white cheddar cheese, for garnish
1/2 cup chopped fresh chives, for garnish
Whisk together cream of chicken soup and broth in a large pot over high heat. Bring mixture to a boil then reduce to a simmer. Stir in potatoes, carrots, celery, onion, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes.
Reduce heat to low and stir chicken. Simmer until chicken is fully heated through, about 2 to 3 minutes. Garnish with cheese and chives.
Tip: Packaged chopped vegetables can usually be found in the produce aisle of your local grocer.
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