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.
Servings for 1
Pour a dash of oil into a low pan and fry the diced potatoes with the carrots and the mushrooms.
Add the shredded chicken and cook for 15 minutes.
Serve the soup in three ovenproof containers and sprinkle a handful of chives in each one.
Cover with puff pastry and fold the edges so that they stick to the bowl.
Bake for 15 minutes at 180 degrees.
Enjoy this chicken soup by breaking the lid with the spoon and combining it with the soup.
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