Chicken & Veggie Au Gratin Chowder

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Soup day for sure. Cleaning the pantry and frige. Sometimes You come up with the best meals this way!
Enjoy my leftovers, semi-homemade chowder!


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Comments:

Serves:

8

Method:

Stove Top

Ingredients

2-3
chicken breast
4 c
chicken stock
1 medium
chopped onion
2
minced garlic cloves
2
celery stalks
3
cut carrots
3 c
veggies of choice (leftovers or canned)
1 box
au gratin potatoes (or leftover)
3 c
water
1/4 c
heavy cream or milk
celery salt, s&p to taste

GARNISH

chopped celery leaves
chopped fresh parsley

Directions Step-By-Step

1
In large saute pan, cook (seasoned with S&P)chicken breast for 4 min each side, add onions and garlic for 2 min. stirring.
Add chopped carrots and celery with tablespoon butter and saute for 3min.
2
Add chicken stock and 2 cups water, bring to boil and simmer for 2 hours.

Stir and break up chicken, add box of potatoes and cup and a half water, bring back to boil for 5 min.
3
Lower heat to med. Add veggies of choice continue to cook for another 10min.

Lower to simmer add cream and seasonings and cover for 5min.

Soup will thicken, if need be add more chicken stock.
Chop and add celery and parsley leaves.

About this Recipe

Main Ingredient: Chicken
Regional Style: American