Ingredients:

  • 1.5 lbs chicken thighs
  • 2 tbsp extra virgin olive oil
  • 3 large carrots
  • 2 stalks celery
  • 1 large yellow onion
  • 1.5 cups Yukon Gold potatoes
  • 3 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 4 cups chicken bone broth
  • 1 tsp dried thyme
  • 1/2 tsp rubbed sage
  • 1 bay leaf
  • 3 cloves garlic
  • 1 cup heavy cream
  • 1 cup frozen sweet peas
  • 1/2 cup frozen corn
  • 1 sheet frozen puff pastry
  • 1 large egg
  • 2 tbsp fresh parsley
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions:

  1. Heat 2 tbsp oil in your Dutch oven over medium high heat. Add 1.5 lbs cubed chicken thighs in a single layer. Cook 4-5 minutes until golden and browned, then remove and set aside.
  2. Lower heat to medium. Add 3 tbsp butter. Once melted, toss in the onion, carrots, and celery. Sauté 6-8 minutes until the onion is translucent and soft.
  3. Add 3 cloves minced garlic, 1 tsp thyme, 1/2 tsp sage, and the bay leaf. Stir for 1 minute until the herbs smell toasted.
  4. Sprinkle 1/3 cup flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. It should look like a thick paste.
  5. Slowly pour in 4 cups bone broth, whisking as you go to prevent lumps. Add 1.5 cups potatoes and the seared chicken back in. Note: This step captures the flavor from the bottom of the pot.
  6. Bring to a gentle boil, then reduce heat to low. Simmer for 15-20 minutes until potatoes are velvety and tender.
  7. While the soup simmers, cut the puff pastry sheet into 6 pieces. Brush with the beaten egg and bake at 400°F for 15 minutes until puffed and deeply golden.
  8. Stir in 1 cup heavy cream, 1 cup frozen peas, and 1/2 cup corn. Heat for 3 minutes until the peas are bright green.
  9. Remove the bay leaf. Stir in 2 tbsp fresh parsley and season with 1 tsp salt and 1/2 tsp pepper. Ladle into bowls and top with a puff pastry square.