Chicken pot pie soup

This time of year I'm always making something hot and something that can warm us up because it gets so very cold out side and are winters can be harsh.

Makes 8 cups serves 6
active 15 total 48 min

1 tbsp butter
1 leek, white and light green part only, halved lengthwise and sliced
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced sodium chicken broth
1 1/2 lb boneless chicken
2 tsp fresh thyme leaves
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper
1 sheet frozen puff pastry (from a 17.3 box of 2), thawed as directed on package
4oz fresh green beans trimmed and cut into 1 inch pieces

Recipe Preparation
1. Heat oven to 400ºF.

2. 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.

3. 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.

4. 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.

5. Bake 12 minutes or until puffed and golden brown. Let cool.

6. 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.

7. 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.