Real Recipes From Real Home Cooks ®

chicken & veggie au gratin chowder

★★★★★ 1
a recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

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
serves 8
method Stove Top

Ingredients For chicken & veggie au gratin chowder

  • 2-3
    chicken breast
  • 4 c
    chicken stock
  • 1 md
    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
  • 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

  • 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.