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–+ servings
chicken mushroom cream soup with puff pastry on top
5 from 2 votes

Chicken Mushroom Zuppa Soup

With a creamy chicken mushroom soup and flaky, crispy store-bought puff pastry, this homemade Chicken Mushroom Zuppa Soup is the ultimate comfort food and will instantly warm you up.
Author: Taste of Nusa
Course: Appetizer, Soup
Cuisine: American, Indonesian
Difficulty: Easy
Servings: 8 -10
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes

Ingredients

Chicken Mushroom Cream Soup

  • 0.6 lb (250 gr) chicken breast fillet, diced into 1/2 inch/1.2 cm cubes
  • 3.5 oz (100 gr) champignon mushrooms, thinly sliced
  • 3 tbsp (45 gr) unsalted butter
  • 1 onion, finely diced
  • 1/4 cup (30 gr) all-purpose flour
  • 4 cups (1 liter) chicken stock
  • 2 bay leaves
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 nutmeg, grated
  • 1 1/4 cups (100 gr) grated cheddar cheese

Puff Pastry

  • 2-3 sheets frozen puff pastry, thawed
  • 1 egg
  • Dried parsley

Instructions

Chicken Mushroom Cream Soup

  • Cook onion – Heat a large frying pan with medium heat. Add butter and onion. Stir fry until the onion turns translucent.
  • Add chicken and stir fry until the chicken is cooked.
  • Add mushrooms and stir fry until the mushrooms are wilted.
  • Add flour and cook for about 2 minutes or until the flour is cooked.
  • Add chicken stock little by little to prevent clumps and stir with each addition.
  • Add seasonings – Add bay leaves, salt, ground black pepper, and nutmeg. Stir and bring the liquid to a boil.
  • Add cheese – Turn off the heat and add cheddar cheese. Stir until the cheese is fully melted.
  • Cool the soup completely before assembling the zuppa soup. Discard the bay leaves.

Assemble

  • Preheat oven to 375F/190°C.
  • Pour the cooled soup into individual serving ramekins.
  • Cut the puff pastry slightly bigger than the serving ramekins.
  • Top the ramekins with puff pastry, folding down the edges.
  • Prepare egg wash – In a small bowl, lightly whisk an egg.
  • Brush puff pastry with egg wash. Sprinkle the top with dried parsley to decorate.
  • Bake for 20 minutes or until the puff pastry is golden brown.
  • Serve immediately while still hot.

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 38g | Protein: 20g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1081mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg