Oven-Baked Chicken Soup

If you can get fresh truffles, use them instead of shiitake.

Use individual soup pots – this recipe is enough for 4 people.

Oven-Baked Chicken Soup
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
  1. 500 ml chicken stock
  2. 150 g chicken fillet
  3. salt and pepper to taste
  4. 3 medium celery stalks
  5. 1 medium carrot
  6. 4 large shiitake mushrooms
  7. 4 tbsp white wine
  8. 100 g puff pastry
  9. 1 egg yolk
  1. Preheat the oven to 200C.
  2. Bring the chicken stock to a boil.
  3. Add the chicken filet, reduce the heat and simmer for 6-7 minutes. Do not let the water boil. Season with salt and pepper.
  4. Remove the chicken filet, pat dry and set aside to cool down. Save the chicken stock.
  5. Cut the celery sticks and dice the carrot.
  6. Slice the mushrooms.
  7. Shred the chicken into small pieces using forks or simply your fingers.
  8. Prepare 4 heat proof soup pots and pour 1 tbsp of white wine in each.
  9. Divide chopped vegetables and shredded chicken between 4 pots.
  10. Pour over the chicken stock.
  11. Roll the puff pastry 0.5-0.7 cm thick and cut a circle enough to cover the pots.
  12. Slightly push the edges so they stick to the pot.
  13. In a small bowl mix together the egg yolk, pinch of salt and 1 tsp water and brush the pastry.
  14. Bake for 35 minutes.
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