Chicken & Veggie Au Gratin Chowder

Lisa G. Sweet Pantry Gal


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!


★★★★★ 1 vote

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


chopped celery leaves
chopped fresh parsley

How to Make Chicken & Veggie Au Gratin Chowder


  • 1In 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.
  • 2Add 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.
  • 3Lower 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.

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About Chicken & Veggie Au Gratin Chowder

Main Ingredient: Chicken
Regional Style: American

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