Chicken Pot Pie Soup with Puff Pastry Croutons
Serves 4-6
Soup:
2 cups rotisserie chicken, shredded
2 cans reduced sodium cream of chicken soup
2 cups reduced sodium chicken broth
2 cups 2% milk
1 bag frozen stew vegetables, thawed
1 bag frozen mixed vegetables, thawed
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of nutmeg
Croutons:
1 sheet frozen puff pastry, thawed
1 egg
1 tablespoon water
Salt
1/4 cup shredded parmesan cheese
1 teaspoon paprika
Method:
1. Preheat oven to 450.
2. In a large saucepan, bring all soup ingredients to a boil and reduce to a simmer. Cover and simmer for 25 minutes.
3. Meanwhile, line a sheetpan with parchment paper or silpat. Roll puff pastry to 1/4" thick. Beat egg and water and brush over the dough.
4. Sprinkle the dough with salt, paprika and parmesan cheese. Bake 15-20 minutes or until golden brown. Cut into squares.
Serve soup with fresh croutons.
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