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Easy creamy chicken soup on a counter, from Shelf Cooking
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Easy Creamy Chicken Soup

You can make this easy soup by using leftovers, how great is that?! You can also make it from scratch if you don't have any leftovers to use.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Soup
Cuisine: American
Keyword: cold-weather food, use leftovers
Servings: 6 servings

Ingredients

To Make Soup from Leftovers

  • 2 Tbsp butter
  • 1 cup sliced carrots
  • 1 medium onion, diced
  • 2 Tbsp flour
  • 3 cups chicken broth
  • 3 cups milk
  • 2-3 cups diced potatoes or rice
  • Leftover Italian cream cheese chicken and sauce
  • 1 can corn, drained
  • Salt, pepper, garlic powder, to taste
  • Cooked bacon or bacon bits, to taste

To Make Soup from Scratch

  • ½ cup butter
  • 2-3 chicken breasts
  • 1-2 Italian dressing seasoning packets
  • 2-3 cans cream of chicken soup
  • 8 oz cream cheese, cubed
  • 2 Tbsp butter
  • 1 cup sliced carrots
  • 1 medium onion, diced
  • 2 Tbsp flour
  • 3 cups chicken broth
  • 3 cups milk
  • 2-3 cups diced potatoes or rice
  • 1 can corn, drained
  • Salt, pepper, garlic powder, to taste
  • Cooked bacon or bacon bits, to taste

Instructions

To Make Soup from Leftovers

  • Melt butter in large stock pot and saute carrots and onions until soft.
  • Add flour on top of veggies and stir around.
  • Slowly whisk in the chicken broth and milk. Add potatoes, bring to a simmer, and let them cook until fork-tender.
  • Add in creamy chicken leftovers and corn, then bring to a simmer and allow to cook until heated all the way through. Add in a little more milk if soup is too thick.
  • Add garlic and bacon bits to taste.

To Make Soup from Scratch

  • Melt butter in pan over low-medium heat.
  • Add chicken breasts to pan and pour Italian dressing packets on top.
  • Cook chicken until done in the middle, then shred in the pan.
  • Add cream of chicken soup and cream cheese. Heat until melted.
  • Meanwhile, melt 2 Tbsp butter in large stock pot and saute carrots and onions until soft.
  • Add flour on top of veggies and stir around. Slowly whisk in the chicken broth and milk. Add potatoes, bring to a simmer, and let them cook until fork-tender.
  • Add in creamy chicken mixture and corn, then bring to a simmer. Add in a little more milk if soup is too thick.
  • Add garlic and bacon bits to taste.

Notes

Store leftovers in the fridge for 4-5 days and reheat in the microwave or on the stove.