chicken & veggie au gratin chowder
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!
prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 2-3 - chicken breast
- 4 cups chicken stock
- 1 medium chopped onion
- 2 - minced garlic cloves
- 2 - celery stalks
- 3 - cut carrots
- 3 cups veggies of choice (leftovers or canned)
- 1 box au gratin potatoes (or leftover)
- 3 cups water
- 1/4 cup heavy cream or milk
- - celery salt, s&p to taste
- GARNISH
- - chopped celery leaves
- - chopped fresh parsley
How To Make chicken & veggie au gratin chowder
-
Step 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. -
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chowders
Category:
Chicken Soups
Category:
Vegetable Soup
Keyword:
#veggies
Keyword:
#chowder
Keyword:
#augratin
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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