Ingredients
Scale
- 4 tablespoons butter
- 1 medium yellow onion, diced
- 2 carrots, diced small
- 2 celery ribs, diced small
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme, or 1 tablespoon fresh chopped thyme
- 1/2 teaspoon dried rosemary, optional
- 1/3 cup all-purpose flour
- 4 cups chicken stock, low-sodium preferred
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups cooked shredded chicken, rotisserie chicken works well
- 1 cup frozen peas
- 1 cup frozen pearl onions
- 1 cup corn
- 1 diced Yukon gold potato, optional
- 2 teaspoons lemon juice, optional, to brighten at the end
- 1 sheet puff pastry, thawed
- 1 egg, 1 tablespoon water (egg wash)
- Kosher Salt
- black pepper
Instructions
- Preheat your oven to 400°F and line a baking pan with parchment paper.
- Cut the puff pastry into 1-inch squares, then brush with the egg wash and season with salt and pepper.
- Bake for 12 to 16 minutes, or until the pastry is tall, flaky, and golden brown. Allow to cool to room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust vegetables based on what you have on hand.
For extra flavor, consider adding a splash of white wine as it cooks in the soup.
This soup can be made ahead and reheated when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 580
- Sugar: 4g
- Sodium: 820mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 120mg