Chicken Pot Pie Soup with Toasted Almonds
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Chicken pot pie soup is a modern twist on the classic chicken pot pie, providing all the comforting flavors in a warm and hearty soup.
This is high protein and non vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Chicken Pot Pie Soup with Toasted Almonds
Ingredients
Instructions
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In a large pot, heat olive oil over medium heat. Add chicken breast and cook until no longer pink. Remove from pot and shred.
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In the same pot, add carrots, celery, onion, and garlic. Cook until vegetables are tender.
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Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
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Slowly pour in chicken broth and milk, stirring constantly. Bring to a simmer.
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Add shredded chicken, frozen peas, salt, and black pepper. Simmer for 10 minutes.
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Meanwhile, toast almonds in a dry skillet until golden brown. Set aside.
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Preheat oven to 400°F (200°C).
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Ladle the soup into individual oven-safe bowls. Top each bowl with a puff pastry sheet.
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Bake for 15-20 minutes, or until the puff pastry is golden brown.
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Garnish with toasted almonds before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 20g40%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.