Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon butter
  • 1/2 cup onion (chopped)
  • 1 large potato (chopped 1/2 inch cubes)
  • 1 cup water
  • 1 cup broccoli (florets)
  • 1 cup corn (frozen)
  • 1/2 teaspoon dried thyme
  • 2 cups milk
  • 2 chicken breast halves (cubed)
  • 10 1/2 ounce can condensed cream of potato soup
  • 1 cup cheddar cheese (shredded)
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup cheddar cheese (shredded, for topping/garnish)

Instruction

  • Heat a large saucepan or Dutch Oven over medium high heat. When butter has melted, add onion. Cook until soft, about 3 minutes. 
  • Add chopped potato and water. Bring to a low boil and cook potatoes for 5 minutes. Add broccoli, corn, cubed chicken and thyme. (add raw chicken now if using cooked chicken, add in next step) Reduce heat and simmer covered, for 10 minutes, or until all vegetables are tender and chicken is cooked through. Do not drain.
  • If you're using chicken from a rotisserie chicken, or pre-cooked chicken breast, add the chicken now. Stir in milk, potato soup, pepper and 1 cup of the cheddar cheese.
  • Cook and stir over medium heat until cheese is melted and soup is heated through. Serve in shallow soup bowls (for appearance, so vegetables and chicken won't sink to the bottom) and sprinkle remaining cheese over each serving.