CHICKEN & VEGGIE AU GRATIN CHOWDER

Chicken & Veggie Au Gratin Chowder image

Provided by Lisa G. Sweet Pantry Gal

Number Of Ingredients 14

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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

Steps:

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.