Ingredients
Scale
- 3 – 32 oz containers low sodium chicken broth
- 3–4 chicken breast halves, boneless and skinless
- 2 Russet or red potatoes, diced in a small dice
- 1/2 large onion, diced
- 2–3 celery stalks, diced (I use celery hearts)
- 4 carrots, cut in to very small pieces
- 1/2 c. frozen green peas
- 1/2 c. frozen corn
- 1 Tbsp dried parsley
- 1 Tbsp dried celery flakes
- salt & pepper
- couple sprigs of fresh parsley
- 1 tsp celery seed
- 1/2 c. heavy cream
- 3 Tbsp or so cornstarch
- 1 sheet frozen puff pastry, thawed
Instructions
- Cook chicken in chicken broth in a large stockpot on medium heat on top of stove. I also threw in a whole carrot, celery, and half an onion for flavor, to be discarded after cooking chicken. Cook approx. 20-25 minutes until chicken is cooked.
- Remove vegetables and chicken. Shred chicken and put back in to broth. Add remainder of vegetables, herbs, salt & pepper and parsley (if you have it).
- Cook soup until vegetables are tender, approx. 45 min or so.
- Add heavy cream soup (make sure to add a little hot soup to the cream at first to temper the cream; then add to the soup).
- Mix the cornstarch with a little water, and add to soup to thicken a little. Do this a little at a time until it is thickened to your desired consistency. Soup will thicken more when cool, so less is more.
- Preheat oven to 400 degrees F. Cut puff pastry into small bite sized pieces, and place on a baking sheet. Bake for 10 minutes or so, until golden.
- Add to the top of soup right before serving.
Notes
Puff pastry croutons tend to get soggy very quickly. Although they taste excellent soaked in to the chicken broth, they do get soggy quite quickly.