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When you're in serious need of a bowl of coziness, whip up this soup inspired by chicken pot pie. The leftover soup freezes beautifully so you can stash some away for future emergencies.
- 4 serving(s)
- Total Time:
- 30 mins
sheet frozen puff pastry, thawed
large egg, beaten
- 1/4 c.
dill, roughly chopped, plus small sprigs for pastry
- 3 tbsp.
leeks, cut into half-moons
carrots, peeled and sliced ¼ inch thick
large stalks celery, sliced ¼ inch thick
Kosher salt and pepper
- 3 1/2 tbsp.
- 5 c.
reduced-sodium chicken broth
- 1/3 c.
2 1/2-lb. rotisserie chicken, meat picked into bite-size pieces
- 1/3 c.
flat-leaf parsley, chopped
- Step 1Heat oven to 400°F. Cut eight 2 1/2-inch circles from puff pastry and place on parchment-lined baking sheet. Brush with egg and top each with 1 sprig dill, pressing to adhere. Bake until puffed and golden brown, 10 to 13 minutes.
- Step 2Meanwhile, heat butter in large saucepan on medium. Add leeks, carrots, celery, and 1/4 teaspoon salt and sauté until beginning to soften, 8 to 10 minutes.
- Step 3Sprinkle in flour and cook, stirring, 1 minute. Slowly stir in broth and bring to a simmer. Simmer until vegetables are tender and soup has thickened, 10 to 12 minutes.
- Step 4Remove from heat and stir in peas and chicken and its juices and heat through. Season with 1/4 teaspoon pepper and stir in parsley and dill. Serve with puff pastry rounds.
Freeze leftover soup (without herbs or puff pastry) in an airtight container for up to three months. Thaw overnight in the refrigerator, then warm and top as desired.
NUTRITIONAL INFORMATION (per serving): About 528 cal, 37 g fat (14.5 g sat), 35 g pro, 953 mg sodium, 37 g carb, 4 g fiber
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