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Description
If you're a fan of classic chicken pot pie, you'll love this hearty and comforting soup version from Jason's Deli. This recipe features tender chunks of chicken breast, mixed vegetables, and a creamy broth that's seasoned with thyme, pepper, and parsley. It's the perfect soup to warm you up on a cold day or to enjoy as a comforting meal anytime.
Prep Time
The prep time for this recipe is about 20 minutes.
Cook Time
The cook time for this recipe is about 40 minutes.
Ingredients
For the soup:
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon black pepper
6 cups chicken broth
1 cup heavy cream
1/4 cup all-purpose flour
2 cups cooked, shredded chicken breast
2 cups frozen mixed vegetables
1/4 cup chopped fresh parsley
Salt to taste
For the crust:
1 sheet puff pastry, thawed
1 egg, beaten
Equipment
Large pot
Baking sheet
Parchment paper
Rolling pin
Basting brush
Method
1. Start by melting the butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes, or until the onion is translucent. 2. Add the dried thyme and black pepper, and stir to combine. 3. In a separate bowl, whisk together the chicken broth, heavy cream, and all-purpose flour until the flour is fully dissolved. 4. Pour the broth mixture into the pot with the onions and garlic, and stir until well combined. 5. Add the shredded chicken and mixed vegetables to the pot, and stir until evenly distributed. 6. Bring the soup to a simmer, and let it cook for about 20 minutes, or until the vegetables are tender and the soup has thickened slightly. 7. Stir in the chopped parsley, and season with salt to taste. 8. While the soup is simmering, preheat your oven to 400°F. 9. On a lightly floured surface, roll out the puff pastry sheet into a large rectangle. 10. Cut the puff pastry into strips, and then into small squares. 11. Arrange the squares on a parchment-lined baking sheet, and brush them with the beaten egg. 12. Bake the puff pastry squares for about 10 minutes, or until they're golden brown and puffed up. 13. Serve the soup hot, with a few puff pastry squares on top of each bowl.
Notes
This recipe makes about 8 servings of soup. You can also freeze the soup for later, but don't add the puff pastry squares until you're ready to serve it.
Q: Can I use fresh vegetables instead of frozen? A: Yes, you can use any vegetables you like, but you may need to adjust the cooking time accordingly. Q: Can I use pre-cooked chicken instead of cooking it myself? A: Yes, you can use leftover roast chicken, or even rotisserie chicken for this recipe. Q: Can I use a different type of pastry for the crust? A: Yes, you can use pie crust, or even biscuit dough if you prefer.
Recipe Tips
- To make this recipe even easier, you can use a rotisserie chicken from the grocery store instead of cooking the chicken yourself. - If you're short on time, you can skip the puff pastry squares and serve the soup with some crusty bread instead. - To make the soup even creamier, you can add a bit more heavy cream or even some cream cheese to the broth mixture.
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