Chicken-Pot-Pie Soup with Puff-Pastry Croutons

It's Foodie Friday!! Make sure to stop by http://designsbygollum.blogspot.com

to see other Foodie Friday treats! Thanks Gollum for hosting this event.

This week I am sharing a new recipe for me - Chicken-Pot-Pie Soup! Wow, this soup was so good and easy to make. The list of ingredients looks long, many of the ingredients I am sure you have on hand. I was able to use some of my Chicken Stock (from my last post). This soup will be a repeat at my house. Let me know if you try it!

Here I am making puff-pastry croutons for the top of the soup. Great taste and a fun addition to the soup.

Chicken-Pot-Pie Soup

• 1 cup diced onion
• 1 cup diced celery
• 1 cup quartered button mushrooms
• 1/2 cup diced carrot
• 2 tsp. minced garlic
• 1/4 cup unsalted butter
• 1 1/2 cups diced red potatoes
• 1/4 cup all-purpose flour
• 2 Tbsp. dry sherry
• 5 cups low-sodium chicken broth
• 2 cups shredded, cooked chicken
• 2 Tbsp. chopped fresh thyme leaves
• 1 bay leaf
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• Pinch of ground nutmeg
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas
• 2 Tbsp. chopped fresh parsley leaves
• 2 ts. fresh lemon juice
• Kosher salt and black pepper to taste

Saute onion, celery, mushrooms, carrot, and garlic in butter in a large pot over medium-high heat for 3-4 minutes. Stir in potatoes; cook 3 minutes more. Whisk in flour; cook 1-2 minutes.

Deglaze pot with sherry, then stir in broth, chicken, thyme, bay leaf, the 1/2 tsp. salt, the 1/4 tsp. pepper, and nutmeg. Bring soup to a boil. Reduce heat to medium; simmer soup until it's thickened, 10-15 minutes.

Add corn, peas, parsley, and lemon juice. Season soup with salt and pepper.

Puff-Pastry Croutons

• 1 sheet purchased puff pastry, thawed
• 1 egg
• 1 Tbsp. water
• Kosher salt
• Paprika
• Grated Parmesan Cheese

Preheat oven to 450. Line a baking sheet with parchment paper; set aside.

On a lightly floured surface, roll pastry to a thickness of 1/4 inch. Beat egg with water, then brush over dough.

Sprinkle pastry lightly with salt, paprika, and Parmesan. Cut pastry into 1 1/2 inch squares.

Transfer squares of pastry to the prepared baking sheet. Bake pastry until croutons are golden, about 15 minutes.