Directions: |
Directions:1. Sauté chicken until cooked through. Remove from heat and set aside.
2. Then into the same large skillet, melt butter.
3. Add the onions and sauté until they soften; about 3 minutes. .
4. Add the garlic and sauté for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color. .
5. Add the chicken base, chicken stock (or water), and heavy cream. Stir until combined.
6. Add the chicken and any collected juice back into the soup.
7. Add peas, carrots. continue to cook on low until heated through.
8. Prepare puff pastry by cutting the dough into 1-inch wide strips.
9. Bake puff pastry in the oven on a baking sheet lightly sprayed with cooking oil or a silicone baking mat for 15 minutes or until golden brown and puffy. |
Personal
Notes: |
Personal
Notes: Variations:
TURKEY POT PIE SOUP:
Wondering what to do with Leftover Thanksgiving Turkey? Simply omit the chicken in this recipe and substitute an equal amount of leftover shredded turkey. Ladle hot soup over leftover stuffing or mashed potatoes!
CHICKEN CORN CHOWDER:
Omit the peas and carrots, add cooked, diced potatoes, and two cups of canned or frozen corn.
CREAMY CHICKEN GNOCCHI SOUP
Omit the peas, add 1 lb package of potato gnocchi, and 1 cup of spinach leaves coarsely chopped.
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