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

110.5-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