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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a good hearty warm soup. Easy to put together. I have used Mock Puff Pastry Dough (Made so Easy!) with success for the pastry on top. I like that there are no cans of cream of whatever soup in it. Ingredients:
1/2 cup butter |
1/2 cup flour |
1/2 cup onion, finely chopped |
1/2 cup celery, finely chopped |
salt and pepper |
4 cups milk |
2 tablespoons chicken soup base |
1/2 cup cooked potato, cubed |
2 cups frozen mixed vegetables |
2 cups chicken, shredded |
1/2 cup heavy cream |
puff pastry sheets or uncooked pie crust |
1 egg, beaten |
chopped parsley |
Directions:
1. Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
2. Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper. Let simmer for a minute on low. Add the cream.
3. Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). Sprinkle with chopped parsley.
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