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Ingredients
1 Tablespoon butter
1 Leek, white & light green part only, halved lengthwise & sliced
2 Medium carrots, sliced
1 Medium parsnip, diced
1 Celery stalk, sliced
1/4 Cup flour
6 Cups chicken broth
1 1/2 Pounds chicken thighs, boneless, skinless
2 Teaspoons fresh thyme leaves
1/2 Teaspoon kosher salt, or to taste
1/4 Teaspoon fresh ground black pepper
1 Sheet frozen puff pastry, thawed as package directs
4 Ounces fresh green beans, trimmed & cut into 1� pieces
Instructions
Heat oven to 400�F.
Melt butter in a 5 quart pot. Add leek, carrots, parsnips & celery. Saut� 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
Stir in broth. Add chicken, thyme, salt & pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.
Bake 12 minutes or until puffed and golden brown. Let cool.
Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
As the green beans cook, shred chicken with fingers or 2 forks; add to soup. Top with puff pastry or serve it on the side.