One-pot Creamy Chicken Au Gratin Soup
1 average-sized whole chicken
1 boxed package unprepared Au Gratin Potatoes (Any Brand)
1 Family Size can Cream of Chicken Soup (26 oz.)
1/2 cup Heavy whipping cream (or 3/4 cup evaporated milk)
1/3 cup cornstarch
One onion, small-medium finely diced-
(or 1 TBSP minced/powdered onion)
1/3 cup Margarine
1 can (15.5 oz.) field peas (with or without snaps)
1 can (15 oz.) small sweet peas
1 can (14.5 oz.) sliced carrots
1 cup uncooked small shells macaroni
Spices:
Instant Bouillon Chicken Granules: 4 TBSP
Minced or powdered Garlic: 1/2 TBSP
Sugar: 1/2 TBSP
Ground Sage: 2 tsp.
Rosemary leaves: 1 tsp.
Thyme leaves: 1 tsp.
Celery Seed: 1/2 tsp.
Crushed Red Pepper: 1/2 tsp. (optional)
Basil: 1/2 tsp.
Black Pepper to taste, salt if needed.
Cook whole chicken in large (about 6-quart size) boiler.
If possible, cook chicken in advance to allow time for
cooling. Leave water in the pan for preparing broth
(water should cover about 3/4 of chicken after cooking).
Remove and refrigerate
chicken.
Prepare Broth: In the water the chicken was boiled in,
remove any remaining chickenpieces with a slotted spoon.
Add powder package from Au Gratin potato mix, and set
the dried potatoes aside. Add Cream of Chicken soup, on-
ion, and spices and stir. Heat on high until bubbly;
stirring occasionally. While broth is heating, mix whip-
ping cream with cornstarch in a small bowl, stirring
until mixed well. Add to broth when it begins to boil,
stirring continuously for about two minutes. Turn off
heat and cover.
Prepare Chicken: When chicken has cooled enough to handle,
remove all skin, bone andgristle and place meat in a large
bowl. Tear meat into small pieces and set aside.
Prepare Soup: Turn heat on to high. While broth is re-
heating, add chicken meat, margarine, field peas, and dried
potatoes. Bring to a medium boil, stirring occasionally.
Reduce heat, cover, and let simmer for about 25 minutes,
stirring occasionally.
Reduce heat to warm and add sweet peas, carrots and small
shells. Stir well, cover, and let sit for 30 minutes, or
until shell macaroni is tender. Garnish with chopped green
onions, if desired.
