Tuesday, November 13, 2018

Chicken Soup au Gratin

There are many reasons why I love my readers, the least of which is that they tend to remember things that I don’t. Case in point, recently a reader mentioned that I had posted a recipe from the cookbook of the old Peace 'n Plenty restaurant at Lake of the Ozarks. She had enjoyed their Chicken Soup au Gratin, and asked me if I had that recipe in my cookbook. As it turned out, I did, and sent it to her. This brought to my attention that I had never had that soup in the restaurant, nor had I made it myself. Because I well remember P'nP for having excellent soups, I decided that I was going to make it. So, Sandy, thank you for requesting this recipe, it’s a good one!

As I tend to do, I changed the original up a bit. Below is my version. Yes, it does call for a can of cream soup. Just use it and be done with it. The recipe calls for cream of chicken soup, I didn’t have it, so used cream of mushroom. I can’t imagine there’s that big of a difference. If you only have cream of celery, use that instead. This was a great soup to enjoy this November day with snow falling (can you believe it?!), and a fire in the fireplace.
Chicken Soup au Gratin
Adapted from Peace ‘n Plenty, Lake of the Ozarks, MO

1 whole boneless, skinless chicken breast
½ teaspoon salt
2 cups water
½ cup chopped scallions
½ cup chopped carrots
½ cup chopped celery
¼ cup chopped parsley
1 small
Melissa’s shallot, minced
1 10.5-ounce can
Cream of Chicken soup
½ cup milk or half-and-half
Few gratings freshly ground cracked
1 cup grated sharp cheddar cheese (grate it yourself)

Simmer chicken in a medium saucepan in salted water until tender; reserve water. Remove chicken and dice. Add vegetables to broth and boil until tender, 8-10 minutes. Gradually stir in soup, milk (or half-and-half), pepper, cheese, and chicken. Heat and stir until cheese melts. Serve.

Serves 4

Another exceptional recipe from Peace ‘n Plenty is this one for Ham and Cheddar Rolls. So good!

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susie @ persimmon moon cottage said...

I'm in the St Louis area too. This soup looks perfect for the
winter-ish weather we are having around here right now. It looks pretty easy to make, too. I think I have all of the ingredients here, so it will probably be on my menu this week.

Thanks for sharing it.

Rustown Mom said...

That sounds comforting and wonderful - I am a big fan of spiffing up a store bought something to make it more interesting! And adding ham to muffins is perfect - cant wait for Christmas ham leftovers - they are the BEST.

Alycia Nichols said...

No kidding it’s perfect for this unseasonably cold weather we’re having!!!! It would knock the chill right off!

Linda said...

Pattie one of the many reasons I love your blog is that you are a no-nonsense chef. Re: cream soup "Just use it and be done with it." I laughed out loud! I will be making this soon and report back.
I'm adding your Ham & Cheddar Rolls (recommended at the bottom or your post) to our Christmas Day appetizers.

Debbie - Mountain Mama said...

This looks and sounds fabulous, perfect for a day with the snow flying outside! Pinning!

SavoringTime in the Kitchen said...

This soup would really hit the spot during this chilly snap we're having. I've never had a chicken soup with cheese in it but it looks delicious!