If you are looking ways to use up canned chicken, try this soup recipe!

Here I go into the ingredients and instructions for this Creamy Canned Chicken Soup Recipe.

Let’s dive in…

Canned Chicken and Potato Soup Recipe

Tools

• Medium size pot

Ingredients

• 1 tablespoon of both butter and EVOO
• 1 white onion, diced
• 1 medium sized sweet potato, peeled, cut to cubes
• 2 celery stalks, sliced thinly
• 1/4 cup white cooking wine (chardonnay is a good choice)
  • you can substitute this with more broth
• 1 tablespoon of flour
• 1 can of chunk chicken breast, drained (12.5 ounce cans or 1 pint jar of home canned chicken)
• 1.5 cups of chicken broth
• 1 tablespoon of finely chopped parsley
• 1/2 tablespoon of both dried sage and dried thyme
  • you can substitute with whichever dried herbs you wish to use
• 1 teaspoon of chicken Boullion powder (optional)
• 1 teaspoon of both salt and pepper, or to taste
• 1/4 cup heavy cream

Instructions

1. Place the soup pot on medium heat. Add both butter and extra virgin olive oil, allow to heat up while you cut your veggies.
2. Peel and cut your onion, sweet potato, and your celery. Add to your pot and raise the heat to medium high.
3. Sauté until onions are transparent, celery & potatoes are halfway soft, and some char (fond build up) has occurred on the bottom
4. Add your wine to release the fond built up on the bottom. Stir until the bottom of the pot is clean.
5. Add your flour. Stir continuously until flour has soaked in and thickened.
6. Add your canned chicken. Add your broth, herbs, salt and pepper. Stir.
7. Bring to a low boil. Boil until potatoes and celery are soft.
8. Turn the heat off and add your cream, stir. Check if the soup needs more salt, herbs, pepper, etc.
9. Serve warm with some crunchy bread or a side salad. Enjoy!

If you are interested in canning your chicken, you can check the website here for a recipe: Canning Chicken

It’s also a great recipe to use up some of your Herb Salt! Recipe for that is here: Citrus Herb Salt with Garden Herbs

That’s It!

This is a very quick way to get lunch or a light dinner on the table, while using pantry staples.

And I personally HATE cooking chicken just for a soup, so I much prefer to resort to my canned chicken stash (or leftovers, of course) for any type of chicken soups or stews, and this recipe always ends up working out.

Please feel free to adjust however you wish! It’s pretty flexible in terms of herbs used, and even veggies; for example, you can easily add carrots, peas, spinach, or kale to the pot and it would still taste great!

I will say if you wish to add noodles, add more broth too.

Enjoy!