Chicken Potpie Soup

MAKES 8 CUPS; SERVES 6 - ACTIVE: 15 MIN TOTAL: 48 MIN

Ingredients:
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 four
6 cups reduced-sodium chicken broth
1 1/2 lb boneless, skinless chicken thighs
2 tsp fresh thyme leaves
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1 sheet frozen puff pastry (from a 17.3-02 box of 2), thawed as package directs
4 oz fresh green beans, trimmed and cut into 1-in. pieces

Directions:
1. Heat oven to 400°F.
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 an ungreased baking sheet
5, Bake 12 minutes or until puffed and golden brown. Let cool.
6, Remove cooked chicken to a plate to cool slightty. 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.