Ingredients
2-3 Chicken Breasts, diced small and cooked (about 1 ½ cups)
1 Stick Butter
¼ Cup Flour, I use King Arthur
1 red onion, diced
3 ribs celery, diced
2 parsnips, diced
2 carrots, diced
2 turnips, diced
2 tbsp dried thyme
1-2 Cups Milk
3-4 cups Chicken broth
Salt/pepper
Puff Pastry
Chicken wings, Optional
Recipe
In a large stock pot, add all chopped veggies and red onion and cover to let them sweat and soften, stirring constantly for about 20-25 minutes. Add 3 cups of chicken broth and 1 cup of milk. In a separate pan, melt butter and whisk in flour to create a roux. Add roux mixture to the pot with the veggies. Add chicken, thyme, and salt and pepper to taste. Let simmer on medium to low until it starts to thicken. You can add more broth or milk depending on how thick you want the soup. Using a cup or biscuit cutter, cut circles from the puff pastry, and cook according to directions. Top your soup with the puff pastry and enjoy! Optional, you can add a fried chicken wing.
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