Ingredients 200gr shredded cooked chicken breast200gr chopped champignon mushrooms200gr diced carrots3 tbsp chopped celery leaves1/2 tsp nutmeg powder (optional)1 tsp fresh thyme leaves (2 tsp dried)3 garlic cloves, minced1/2 onion, diced3 tbsp unsalted butter6 tbsp all purpose flour1/3 cup grated parmesan cheese200 ml cooking cream1 L chicken broth1/2-1 tsp salt (adjust to taste)2 tsp sugar1/2 tsp pepper powder5-6 Filo or puff pastry sheets, 2-3 tbsp melted butter for brushing filo or egg wash to brush puff pastry Steps 1. Preheat oven 190C2. Over med-high heat, Melt butter, sauté onion and garlic until translucent3. Add carrot, mushrooms, nutmeg powder (if using), thyme, and stir fry until soft4. Add flour and mix well5. Pour in broth in, let it simmer for 5 mins6. Lower the heat add grate parmesan cheese and cream, stir to combine until thicken7. Then add salt, sugar, pepper powder and shredded chicken. Simmer for a min8. sprinkle chopped celery leaves. Remove from heat9. If using dutch oven or any cast iron pot/pan can directly place filo (crumpled) sheets on top of the soup and brush with butter, or top puff pastry and brush with egg wash. if not, transfer soup to a baking dish first10. Bake for 20-25 mins until pastry golden brown and crispy Source : www.instagram.com
