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Chicken soup on a weekday?! This is not just any chicken soup, it’s a hearty one-pot meal with all the flavors of a chicken pot pie…without making, well, the pie! I like to use leftover chicken and shred it for this recipe, but you can also bake chicken cutlets in the oven and shred them if you don’t happen to have any leftover chicken on hand.
3 tablespoons Tuscanini Olive Oil
1 onion, diced
2 carrots, peeled and diced
2 celery ribs, thinly sliced
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
2 Yukon Gold potatoes, cut into a large dice
5 tablespoons Glicks Flour
4 to 5 cups Manischewitz Chicken Broth
3 cups shredded cooked chicken (see note)
1 cup frozen peas and carrots
1/2 cup full-fat coconut milk
kosher salt, to taste
freshly ground black pepper, to taste
1 teaspoon Italian seasoning (optional)
fresh parsley, for garnish
egg wash
In a large pot, heat the olive oil over medium heat and add the diced onion, celery, and carrots. Cook for six to seven minutes, stirring frequently.
Add in the garlic and sauté for two to three minutes or until the garlic is fragrant. Add in the diced potatoes and then stir in the flour; mix until it’s completely combined.
Pour in the broth and bring the mixture to a simmer, stirring often. Lower the heat to medium-low and cook for 10 to 15 minutes.
Add in the shredded chicken, peas and carrots, and coconut milk. Cook for 15 minutes and stir in the seasonings. Serve with a puff pastry “cracker” (see below).
Preheat the oven to 350 degrees Fahrenheit.
Cut the puff pastry into thick strips with a pizza cutter, or round circles with a three-inch glass. Place them on a Gefen Parchment-lined baking sheet and brush with egg wash. Bake for 12 to 15 minutes, or until the pastry is puffed and golden. Serve alongside the soup.
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