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Chicken soup and crispy vegetables with puff pastry

Review

3.9 (20)

Preparation

30 min

Difficulty

Easy
Chicken soup and crispy vegetables with puff pastry
30 min
Video recipe
Easy

Description

Winter makes us want hot dishes and, if they can be eaten with a spoon, even better! But that doesn't mean we should give up on monotonous cooking and give up on the experience of innovating and combining different recipes. That's why, today, we've added a crunchy idea to our chicken and vegetable soup. A different way to enjoy with a very crunchy touch.

Ingredients

Servings for 1

Potato
80 g
Carrot
80 g
Mushrooms
40 g
Chicken
60 g
Vegetable Stock
1 l
Puff Pastry
1 sheet
Chive
1
Extra virgin olive oil

Preparation

1

Pour a dash of oil into a low pan and fry the diced potatoes with the carrots and the mushrooms.

2

Add the shredded chicken and cook for 15 minutes.

3

Serve the soup in three ovenproof containers and sprinkle a handful of chives in each one.

4

Cover with puff pastry and fold the edges so that they stick to the bowl.

5

Bake for 15 minutes at 180 degrees.

6

Enjoy this chicken soup by breaking the lid with the spoon and combining it with the soup.

Complements

Match your recipe with the best movies and rhythm

La historia interminable
La historia interminable 1984 Fantástico. Aventuras. Infantil

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