Chicken Potpie Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
This comforting classic never loses its luster, especially when it's spun into a soup, with chicken thighs, green beans, leek, carrots, celery and parsnip in a thyme-infused chicken broth, served with puff pastry rectangles.
Ingredients
- 1 tbsp. butter
- 1 leek, white and light green part only
- 2 medium carrots
- 1 medium parsnip
- 1 stalk celery
- 1/4 c. flour
- 6 c. reduced-sodium chicken broth
- 1 1/2 lb. boneless
- 2 tsp. fresh thyme leaves
- 1/2 tsp. kosher salt
- 1/4 tsp. Freshly ground black pepper
- 1 sheet frozen puff pastry (from a 17.3-oz box of 2)
- 4 oz. fresh green beans
Instructions
- Heat oven to 400 ºF.
- Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.
- Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.
- Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.
- Bake 12 minutes or until puffed and golden brown. Let cool.
- Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.
- As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.
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