Chicken Potpie Soup Recipe Nancy Harrison
Ingredients
·
1 Tbsp butter
·
1 leek, white and light green part only, halved lengthwise and
sliced
·
2 medium carrots, sliced
·
1 medium parsnip, diced
·
1 stalk celery, sliced
·
1⁄4 cup flour
·
6 cups reduced-sodium chicken broth
·
1 1⁄2 lb boneless, skinless chicken thighs
·
2 tsp fresh thyme leaves
·
1⁄2 tsp kosher salt, or to taste
·
1⁄4 tsp freshly ground black pepper
·
1 sheet frozen puff pastry (from a 17.3-oz box of 2), thawed as
package directs
· 4 oz fresh green beans, trimmed and cut into 1-in. pieces
Instructions
1. Heat oven to 400ºF.
2. Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery.
Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1
minute.
3. Stir in broth. Add chicken, thyme, salt and pepper and bring to a
boil. Cover and simmer 20 minutes or until chicken is cooked through.
4. Meanwhile, unfold puff pastry on a cutting board. Cut along folds in
dough and then quarter crosswise to make 12 rectangles. Place rectangles on
ungreased baking sheet.
5. Bake 12 minutes or until puffed and golden brown. Let cool.
6. Remove cooked chicken to a plate to cool slightly. Add green beans to
simmering soup; cook 5 minutes or until tender. Remove soup from heat.
7. As the green beans cook, shred chicken with fingers or two forks. Add
to soup. Top with puff pastry or serve it on the side.
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