Sunday, October 2, 2016

Chicken Pot Pie Soup with Puff Pastry Croutons

Check it out here:

  Chicken Pot Pie Soup with Puff Pastry Croutons
 from Splendid Soups and Spectacular Sides 
4 Tbsp unsalted butter
 1 cup diced onion 
1 cup diced celery 
1 cup quartered button mushrooms ( I used Baby Bellas) 
1/2 cup diced carrot 
2 tsp minced garlic (I used 4 large cloves, minced) 
1 1/2 cups diced red potatoes (I used, unpeeled red potatoes) 
1/4 cup flour 
2 Tbsp dry sherry (I used 1/2 cup Dry Vermouth) 
5 cups chicken broth 
2 cups cooked, shredded chicken ( I cut and sautéed 3 chicken breasts in 2 Tbsp. Olive oil, seasoned with salt and pepper) 
2 Tbsp fresh thyme (or 1 tsp. dry) 
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 green peas 
2 Tbsp chopped fresh parsley (or 1 Tbsp. dry) 
2 tsp freshly squeezed lemon juice 
salt & pepper, to taste (I didn't find it necessary to add any more salt or pepper)
 Puff Pastry Croutons
 Melt butter over medium high heat in the pot you will use to make the soup. Sauté onion, celery, mushrooms, carrot and garlic for about 4 minutes. Add potatoes and cook about 3 minutes more. Whisk in the flour and cook a couple of minutes to get rid of the raw taste. Deglaze pan with sherry. Stir in broth, chicken, thyme, bay leaf, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are cooked through and the mixture has slightly thickened. Stir in the corn, peas, parsley and lemon juice. Taste and adjust seasonings. Ladle into bowls and top with croutons. 
Puff Pastry Croutons 1 sheet frozen puff pastry, thawed 1 egg 1 Tbsp water kosher salt grated Parmesan (about 1/4 cup) paprika (about 1 tsp., I used Smoked Paprika) Preheat oven to 450°F and line a baking sheet with parchment or Silpat. Roll pastry out on floured surface to 1/4" thick. Beat egg with water and brush over dough. Sprinkle with salt, Parmesan and paprika. Cut in 1 1/2" squares and transfer to baking sheet. Bake 15-20 minutes or till puffed and golden brown.
Note:  Another favorite soup that I served at the restaurant in Athens, AL...

Chicken Ole' ...

Can also see it here! MEAL Plan Monday #31

from Southern Living Cooking School circa '90's

Chicken Ole'

From Southern Living Cooking School

2-7 ounce packages Zatarain's Red or Black Beans w/Rice
1 medium onion, chopped
2 cans tomatoes & green chiles
2 cups water
2 Tbsp. lime juice
6 boneless, skinless chicken breasts

Preheat oven to 350 degrees. Shake 2 Tbsp. flour in large Reynolds Oven Bag.
Place in 13x9 pan. Add first five ingredients. Seal. Squeeze to blend. Top
with chicken breasts. Close with tie and cut 6 slits in top of bag. Bake for
45-55 minutes. Serve with desired toppings:
Shredded Mexican Cheese
Diced Green Onions
Sliced Black Olives
Diced Avocado
Sour Cream, Lettuce & Tomatoes