Description
A creamy chicken soup with vegetables and herbs, topped with puff pastry.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- Salt and black pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 8-10 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer. Add cooked chicken, peas, corn, thyme, and rosemary.
- In a small bowl, whisk together the flour and 1/2 cup of the heavy cream until smooth.
- Gradually whisk the flour mixture into the simmering soup. Cook, stirring constantly, until the soup thickens.
- Stir in the remaining heavy cream. Season with salt and black pepper to taste.
- Preheat oven to 400°F (200°C).
- Ladle the soup into oven-safe bowls.
- Cut the thawed puff pastry into shapes slightly larger than the tops of the bowls. Place a pastry piece over each bowl of soup.
- Brush the tops of the puff pastry with beaten egg.
- Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed.
- Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- The soup can be made ahead of time and reheated, then topped with freshly baked puff pastry.
- For a quicker meal, use leftover rotisserie chicken.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 575