Chicken A La Mashed Potatoes

This is also a super quick easy dish.

4-5 med potatoes cubed
1 TBSP sour cream
1/4 c. milk
1 tsp salt (unless you are Karen)

1 small onion, diced
5 celery stocks, chopped
4 carrots, chopped
1 TBSP olive oil
1 cup of cooked chicken breast, cubed or shredded
2 cans of chicken broth (low sodium)


Boil the potatoes in a sauce pan, while those are going heat a stock pot pan over medium heat. Add the olive oil, and toss in onion and when that starts to fry up nicely add the carrots and celery, cook it all together for a few minutes then add the broth, when the carrots and celery are nearing soft (about 10 minutes or so) add the chicken and continue cooking until everything is soft. This is essential chicken soup at this point and you could add rice or whole wheat egg noodle. But it gets better.

When the potatoes are done, drain the water and toss the taters into a mixer add the milk, sour cream and salt and whip it all together.

To dish it up put a glop of the mashed potatoes in a soup bowl and then add about a cup of the chicken soup mixture right on top of those potatoes. The potatoes sorta just blend into the soup and makes a thick, creamy soupy mess that tastes wonderful.

If you got a baby, then throw a glob of all this mess into one of those happy baby food grinders. My little one ate 2 bowls of this stuff.