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Chicken Pot Pie Soup with Homemade Croutons

  • Prep
    30 MIN
  • Total
    60 MIN
  • Servings
    4

Chicken Pot Pie Soup with Homemade Croutons

 

Ingredients

For the soup

  • 30 mL (2 tbsp) extra-virgin olive oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 L (4 cups) chicken broth
  • 1 medium-sized potato, scrubbed clean and diced
  • 2 carrots, peeled and diced
  • 1 celery rib, diced
  • 60 mL (1/4 cup) all-purpose flour
  • 500 mL (2 cups) Neilson 2% lactose free milk
  • 500 mL (2 cups) diced cooked chicken meat
  • 125 mL (1/2 cup) frozen green peas
  • 30 mL (2 tbsp) freshly squeezed lemon juice
  • Chopped Italian parsley, to serve

 

For the puff pastry croutons

  • 1 sheet store-bought puff pastry
  • 10 mL (2 tsp) extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Directions

For the soup

  1. In a large pot set over medium heat, heat the olive oil. Add the shallot and cook until translucent, about 2 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, potato, carrots, and celery. Bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes.
  2. Place the flour in a small bowl, then whisk in about 1 cup of the hot broth. Whisk until the mixture is smooth. If the slurry seems too thick, add more broth. Slowly pour the slurry back into the pot, whisking continuously. Bring the soup back to a simmer and cook, whisking regularly, until the soup has thickened, about 5 minutes. Whisk in the Neilson 2% lactose free milk, then stir in the chicken, peas, and lemon juice. Simmer for 2 more minutes. Keep warm until service.

 

For the puff pastry croutons

  1. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
  2. Unroll the puff pastry and brush with extra-virgin olive oil. Sprinkle with sea salt and black pepper. Cut the puff pastry into diamonds or squares, or use cookie cutters to create cute shapes. Transfer the cut-out shapes to the prepared baking sheet. Bake for about 20 minutes, or until puffed and golden brown.
  3. Serve the hot soup garnished with chopped Italian parsley and puff pastry croutons.
  • Prep
    30 MIN
  • Total
    60 MIN

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  • Total
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  • Total
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