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.
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 pepper
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 pepper
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
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
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