Creamy chicken soup topped with puff pastry

    1 hour

    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.

    14 people made this

    Serves: 6 

    • 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

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    Made this recipe for the *RECIPE GROUP* it was delicious!!! I loved it soooooo much! Will be making it again- thanks!  -  06 Jan 2011  (Review from Allrecipes US | Canada)


    Made this almost as written- no major changes and it was deliscious. I left out the mushrooms ( the guys wont eat em..) and parboiled some fresh carrots since I did not have frozen ones. I did roll a pie crust out flat and bake it till golden, and added pieces of that to the bowl since the crust is always the best part to me! WIll definitely make this again!  -  25 Apr 2010  (Review from Allrecipes US | Canada)


    Absolutely excellent! Only difference, I put the pastry at the bottom of the bowl before the soup went in.  -  13 Dec 2007  (Review from Allrecipes US | Canada)