About this recipe:Imagine if you took your favourite chicken pie and transformed it into a hearty soup... That is what I did with this recipe! This makes a hearty and warming meal.
300g ready-made puff pastry, cut into 5cm squares
2 tablespoons butter
675g skinless, boneless chicken breast meat - cubed
600ml chicken stock
2 teaspoons chicken stock granules
1/4 teaspoon dried thyme leaves
4 tablespoons chopped fresh parsley
2 tablespoons butter, softened
3 tablespoons plain flour
1/2 (300g) tin mushrooms, drained and chopped
300g frozen mixed garden peas and carrots
125ml double cream
4 tablespoons toasted flaked almonds
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 200 C / Gas 6.
Place puff pastry squares on an ungreased baking tray, about 5cm apart. Bake pastry squares in preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to cool on a wire rack.
Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken, and cook, until firm and no longer pink in the centre, about 10 minutes. Remove chicken and set aside.
Pour in the chicken stock and bring to the boil over high heat. Reduce heat to medium, and whisk in the chicken stock granules, thyme and parsley. Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup, and cook 10 minutes or until thickened.
Stir in the cooked chicken, mushrooms, peas and carrots, cream and toasted almonds. Return soup to a simmer, and cook a few minutes until hot. Ladle soup into serving bowls, and top with puff pastry to serve.